The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100 % rye

oo7wazzy's picture
oo7wazzy

100 % rye

HI Fresh Loaf

 

I have been making 100% sourdough rye and its been great. But my starter is not ready today and I want to bake. 

I am going to use instant yeast, but my question is ... will i use the same ratio of instant yeast 0.9%, like I do when i make regular white flour breads ? Or do i need to increase the yeast amount due to the rye flour been different ?

 

Thanks

Warren

Lechem's picture
Lechem (not verified)

It depends if you want a quick or slow rise.  

You can use the regular amount of yeast usually called for in a wheat recipe or drop the amount of yeast and increase fermentation time.  

oo7wazzy's picture
oo7wazzy

Thanks Lechem

Mini Oven's picture
Mini Oven

a wheat bread as the strength of too much yeast can tear the delicate matrix apart before you can bake it.  Go for a steady slow rise and not a fast one.

Also include some kind of acid in the dough, lemon juice, vinegar, pickle juice, etc to give that stiff matrix more elasticity.  

oo7wazzy's picture
oo7wazzy

I usually have a 32% starter in my 100% rye. I mix and allow this to ferment overnight from 7pm to 5am and the results are good. I was just wondering about how to convert from using a sourdough starter to instant yeast, and vice versa. I didn't want it to over ferment.