First Sourdough rye - verdicts please?
Baked my first sourdough rye and mostly followed the KA Jeffrey's sourdough rye recipe. I used a 24 hr cold ferment as well.
128g dark rye
149g KA bread flour
110g rye starter super active
1/2 tsp yeast
I calculated 68% hydration. Texture seems ok to me, but I'm definitely not a rye expert.
Thanks for looking!