The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shout out to Marcus/Wassisname

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owlsprings's picture
owlsprings

Shout out to Marcus/Wassisname

Marcus, I tried your formula for the mixed rye and whole wheat starters today with pretty good results. I'm pretty competent  working with high hydration dough, but I did find that this dough (following your formula precisely) was a little tough to manage.  Have you made any alterations lately? I would be interested to hear if you are continuing to experiment with this approach. I used KAF whole wheat, KAF bread, and rye that was milled locally here in Trumansburg, NY. I got tremendous oven spring, beautiful crumb and a really lovely subtle taste. I liked this approach. Just curious. Thanks. Thomas