Rye Sourdough Starter Questions
I have a few questions regarding rye bread using mature rye sourdough starter.
In using my starter for SF style sourdough breads, JH 5 Grain Levain breads, baguettes, etc. I have found a pleasant amount of sour/tang come out in the finished loaf - or none at all with baguettes, which is what I would expect.
Recently, trying some rye breads such as a 40% rye, I find the end result a bit TOO sour for my liking.
1. What is the best way to tame the sour in a rye bread? Understanding that retarding the proof usually enhances the sour, my rye breads are never retarded in fridge, so this is not an issue.
2. Will decreasing the fermenting time of a rye sour preferment help? If preferement in recipe calls for 12 - 16 hours at 76-80 degrees, will sticking to the low end 11 - 12 hours help decrease the sourness? What about the temperature related to time?
3. Is the type of rye flour a factor?