 Submitted by ramat123 on March 1, 2012 - 1:25am
So here is a funny but important question: when mixing rye start (80%) my palm hurts after 2 minutes of mixing this stiff mix. Any ideas about how to mix rye starter (up to 1kg total) without breaking my palm?
|
del.icio.us
Twitter
Facebook
StumbleUpon
Favorite
Pain
Hi David,
Yet another reason why I prefer to use a liquid rye sourdough.
Best wishes
Andy
Liquid means more than 80%?
liquidity?
167% water to 100 dark rye
167% water to 100 dark rye flour David
For what recipe?
Or better ask if you can share the recipe. Thanks, DAvid
Recipes
Hi David,
There are loads of rye-based recipes all over my blog here:
http://www.thefreshloaf.com/blog/ananda
Best wishes
Andy
Funny, I never thought of 80% rye as being too stiff...
At least nothing I can't stir with a sturdy spoon or spatula in a bowl. Are we talking 80% hydration? (water weight divided by flour weight?)
Granted, I prefer to mix 100% (equal weights of water & rye flour) but nothing that would break my hands.
Dissolve the sourdough culture into the water first, use a whisk to break it up well. Give it a few minutes to soften more. Then add the flour and just mix (like with a putty knife, rolling the dough over and blending with the back of the spoon) until all the flour is wet, cover. As it ferments, it softens more.
I just mixed 80% hydration to check... 25 g rye flour 20 g water and a teaspoon. Blended in about 20 seconds. It is still workable after 15 minutes and not even trying to bend my spoon. I plan on now adding some starter to it which will actually make it softer.
Not sure I understand why your dough is hurting your hands. How are you going about it?
Mini
Maybe it's because of
it's not 50 grams but more like 500 grams. And you're right, I mean 80% hydration.