March 3, 2018 - 10:15am
I'm in the mood for 100% whole rye sourdough
Borodinsky is an option but open to ideas and recipes. I have currants, pecans, flaxseed, sunflower and sesame seeds, molasses and ground coriander.
Looking forward to your ideas.
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Go with Josy Baker's "Dark Mountain Rye", fabulous bread. When I visited "the Mill" I asked Josey after having this bread if the recipe they use in the bakery is the same as in the book and he said: Yes. I think you can find his book on the internet somewhere.
Happy baking!
Joze
I was putting together the Borodinsky when you posted. Was running out of time and if I didn't start now it'd be too late for the build and scald etc. But thank you for the recommendation and I'm going to look for the recipe. Perhaps I can work in a midweek bake or if not then it'll be next weekend's venture. Sort of left it last minute for posting on TFL but it's been a while since I've done a rye stint and the next few weeks will be centred around rye sourdough.
Or try her favourite ratio here and go wild with ingredients!
The Rye Baker, by Stanley Ginsberg, at the library. I also picked up about 8 other books as well so I haven't been through it yet, but if you can find a copy I'd bet there's a formula in there that would suit your fancy.