October 19, 2008 - 10:04am
grenstein's corn rye sans yeast?
i am making another batch of greenstein's corn rye.....and i was thinking why does he use the yeast (and lots of it) when he has such a high proportion of sour to other ingredients? i imagine it is to speed up the rising process. i would love to get rid of the yeast altogether, or cut it way back. i guess i need to try this (i'm really getting into the wonderfullness of sourdough). i was wondering if anyone else had tried this and what their results were.....
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Hi, Deborah.
I haven't made corn rye without added yeast, but I have made other ryes just with rye sour for leavening, and they are very good. I think you are correct that the main purpose of the yeast is to speed up rising.
I'd so go for it, and let us know how it works for you.
David
i'm not sure how i'd modify the fermentation part.....i don't think i would have it ferment for a long time in water....maybe do a one hour in water, take it out and let it ferment longer till double/triple....and this time i would remember to use your suggestions of parchment paper.....i forgot that part and it was a nightmare trying to transfer the shaped dough to the oven stone. my shaping was a nightmare too.....so it's still baking but i didn't quite get the oven spring i had hoped for. i love working with the wet dough, until i have to try to shape it and get it into the oven. oh well it's all a learning process. thanks for your comments david. after i try this sans yeast i'll report back!
here's the corn rye i made this time (with yeast) didn't get the oven spring i wanted....probably due to shaping mishaps....
deborah
Hi, deborah.
I've never gotten a higher loaf than that with this bread. I'd want some one like Norm to tell us if this is "normal" or if we need to do something differently.
Re. pure sour rye leavening: Don't decide fermentation time in advance, unless you have control over dough temperature. You need to go by the increase in dough volume. It might take 6 hours or more in a cool kitchen with cool dough. (Now you see why they add yeast!)
David
just cut into the rye....even though it's flatish....the crust is to die for and the taste marvelous! i used the stone ground hodgson's mill rye flour and this is coarser than some other rye flours but i prefer the taste, so that may be part of the flatness issue. i do feel i developed the gluten quite well.....
this time....i should have baked longer.....since i made one large loaf instead of two smaller ones. it's not horribly gummy but it's not as perfectly moist yet ungummy as it was last time i made it. yes, especially in a commercial bakery i can see why they would add yeast, so they can get the bread quickly to the customer. i will try to gauge the time of the ferment by the readiness of the dough rather than a time....good thing to remember!
greenstein sour corn crumb
deborah
I ate my last half-loaf out of the freezer last week. It's time to make some more.
David