November 2, 2015 - 4:43pm
Rye bread sourdough questions
I have a few questions about sourdough rye breads. I have a 100% hydration liquid-levain, wheat flour starter.
Can I use this in a sourdough recipe that is 40% rye flour?
If I need to use a rye-based starter, can I convert some of my wheat starter to a rye one, and how?
The recipe I am looking at (40 Percent Caraway Rye, from Hamelman's Bread book), also calls for high-glute flour. How different is this from bread flour?
Thanks in advance for your help!
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You can use a wheat flour starter. Bread flour should be fine.
Agree with Maverick
Just to echo what the others have said so-far. Things start to get interesting when you have 50% or more rye in the mix though - even with 40% it will be a sticky dough, but should be workable.
You can kick-start a Rye sourdough starter with a tablepsoon of your existing starter, but Rye starters start very easy anyway - so if you have a spare jar, then just give it a go if you do need a rye starter - 4 days and you'll be up and running.
-Gordon
Thanks everyone! I am giving it a try today!