Reinhart's Rye Meteil from whole grain breads...
Ok so heres my question guys and gals....I Recently bought some whole grain rye flour *bobs red bill* from Harry's Farmets market here in GA. I want to make the rye meteil which is less than 50% rye. The book only lists how to do it with a starter, but i'm not a fan of sourdough and want to do a biga. Would I be doing the biga like I would with the master formula except with rye? Or would I be doing it different. I apologise for me being a little on the dense side, but I'm a bit uncertain as to how I would do this.
I appreciate any and all help from anyone who can give me any tips or pointers.
thanks to everyone in advance, i love this place :)