The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Something's Gone A Rye

GSnyde's picture
GSnyde

Something's Gone A Rye

I made toast from San Joaquin Sourdough the day after it was baked, and the smell and taste of the rye flour (though only 10% of the total flour weight) was very prominent compared to the day before when the loaf was first sliced.  I've noticed the same thing with the Vermont Sourdough: it taste rye-ier after a day or two. Anybody else have this experience?  


It's actually kind of pleasant, as I like rye flavor.


Glenn

Occabeka's picture
Occabeka

Yes, sourdough tends to taste better after a few days. Especially so with rye.


Makes you  want to banish store bought bread from your diet forever.


Occa

dmsnyder's picture
dmsnyder

The different flavors are more distinct on day 1 in mixed-grain breads. After that, the flavors tend to meld. Sourness, on the other hand, may increase. 


I wonder if your perception was related to toasting, although I cannot say I've experienced the same.


David

hanseata's picture
hanseata

on this. I


n my experience the components of the bread are more discernible on the first day, the flavors meld after that and the taste is "rounder".


Karin

GSnyde's picture
GSnyde

I know I'm rounder the next day.


 


Glenn

belfiore's picture
belfiore

I get on my bike and ride to avoid the rounder side effect of baking bread


(the one without a motor)


:-)


Toni