The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye in starter vs Rye in final recipe

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