The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye in starter vs Rye in final recipe

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ramat123's picture
ramat123

Rye in starter vs Rye in final recipe

Hi All,


This is a general question regarding artisan bread baking.


When looking into a recipe, say Hamelman's Vermont sourdough,


What's the difference between using 10% rye in the overall recipe (starter is 125% hydration bread flower only) and using some of the rye in the starter?


How do that change the flaour / fermentation of the dough?


Thanks a lot,


David

ananda's picture
ananda

Hi David,


For breads such as Hamelman's Vermont Sourdough, which is predominantly wheatflour based, I would make this response to your interesting question.


To me, rye flour is eminently fermentable; much more so than wheat.   So, I believe if rye is in the pre-ferment it is to give benefit to the performance of the pre-ferment.   If it is added to the final dough, then I think the chief reason will be to give a different flavour and texture to the final loaf.


Best wishes


Andy