Hi All: I read somewhere that it is advisable to add a small amount of rye flour to artesian white bread . is this true and what benefit does it add?
Hi jmos, I'm assuming you mean "artisan"?
A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter).
Start around 10% and work your way up.
=== A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter). ===
Agreed, but in my experience the percentage rye added to a white bread is usually closer to 3% - 5%. Adding 10% or more would start you towards making a light rye bread.
Thanks Cranbo: I misspelled artisan on purpose ha ha
I promise, I just pressed save once.
jmos, I always substitute some rye flour in my basic sourdough bread - 1/4cup to 2 1/4cups KA all purpose flour. Mostly for the added flavor, and I always add 1/4cup of steelcut oats or bulgur. Then I add a sprinkle of rye to my starter when I refresh it, A.
Thanks AnnieT: I will be trying the added rye in my next batch.
reference; Dan Leader, Local Breads, pg. 273. "Rye flour has a higher ash content (ash content is a measure of mineral content) than wheat, which fosters more rapid microbial growth and yeast activity."
I add a small amount of rye in the area of 5% as was mentioned above. The improvement in flavor and nutty after taste is well appreciated.
My son, the "pro", told me that it yiields a better, more complex flavor to add a bit of rye starter than to add rye flour. This is true but it does imply that you always have an acrtive rye starter around to draw upon.