Trying out my rye starter
I've been working on establishing a rye starter. I used dark rye at 100% hydration seeded with a little of my wheat SD starter. It has been bubbling away for a couple of weeks spending some it's time in the refrigerator. I have been using it in addition with my regular starter, but hadn't yet tried it on it's own. So today I decided to try a loaf of rye bread using just my rye starter. I have made rye bread before, mostly with instant yeast and once with my wheat starter, but this is the first time using just the rye starter. I keep my rye bread pretty plain as that is how my family likes it. This is what I did:
Rye starter: 140 grams
Flour: 357 grams
Rye flour: 63 grams
Water: 259 grams
Salt: 11 grams
caraway seeds: 1 teaspoon
That works out at about a total of 27% Rye flour and 67% hydration. Hmm. I should of upped the percentage of rye. That's a bit low. Should of also used more caraway seeds. But it still came out pretty good. Makes a nice sandwich!
Here is a crumb shot:
Comments
I've switched my starter from an essentially all KAF AP batch to a rye starter for the summer, mostly for the learning experience but also to see how it affects the flavor profile of my usual house breads. It's a surprisingly fast developing starter when the indoor temperature is around 78-80F, taking only 6-8 hours vs. 10 hours with AP. Bulk fermentation and proofing are also cut back in time by 20%. The flavor in my 3-2-1 loaves is only subtly affected.
I don't know how long I'll keep the experiment going but so far, no harm has been done.
I do like adding a bit of rye starter to my regular loaves. Just that little of fermented rye really seems to bump up the flavor! I think I will be keeping the rye starter for that and for whenever I get a hankering for a loaf of rye bread.
I agree with you on that. The extra flavor is nice. Looks really good!
Thank you!
Rye is the bread of preference here chez Casa Witty - my usual loaf is around 45% rye which makes for a fairly substantial loaf. I have gone as high as 60% but have to be in the mood for that. A rye / spelt mix is also very nice.
Have found that an overnight soaker with a wholemeal rye / wholemeal wheat mix gives a really wonderful flavour.
I am thinking of increasing the percentage of rye. Generally I use around 30%, but I might try 40% and see how I like it.
come in around 30% rye so your 27% isn't far of. i prefer 40% rye which is a more tasty version but still on the light side when it comes to rye breads. Yours looks grand and has to be tasty - the [perfect sandwich bread for just about anything meat:-) Well done and happy baking
Ham and cheese on rye is always good, but my absolutely favorite sandwich on rye is a patty melt. Yum!
For the Brit uneducated in American food, what's a patty melt? (Sorry, Kathy LOL)
Smoked fish is great with rye bread too, as is chocolate spread. But for real naughtiness, dripping on rye toast has to be the best...
Spread two slices of rye bread with Thousand Island dressing, then place a grilled hamburger patty, caramelized onions, and sliced cheese (I use sliced cheddar) between the slices. Then you grill the sandwich in an iron skillet with butter until bread is golden brown and the cheese is all melted. Yum!
That sounds positively decadent :-9
NY deli corned beef - also smoked when it comes to rye bread:-) Piled very high so it won't fit in your or any one else's mouth - like Katz Deli does
Pastrami! I haven't eaten pastrami in a long time. Guess it's time for a visit to the deli!
Love the dark crust and crumb. Must be tasty on its own or with some corned beef!
Happy Baking!
It is good even just toasted with butter. Just finished it all tonight with sliced ham and havarti cheese. Yum!
Great looking Rye Kathy. To mix it up you can try using some beer or a pale ale and if you want to get crazy, add some onions!
Ian
I have tried beer bread in the past, but unfortunately I am not a fan of beer, so it is lost on me. However, my son loved it! I might just try the onions. That sounds really yummy!
I was surprised to see the mention of using rye bread for a patty melt sandwich. Not sure what areas know of this sandwich, whether it's a local thing, but they are good as mentioned. I also make rye or Russian black bread for a Reuben sandwich.
I'm not sure if it's a regional thing, but the patty melts I have eaten in the San Francisco bay area were always on rye. Yum!
Have to have some Thousand Island dressing on that Patty Melt!