Light rye bread from Hamalman's "Bread" (P 197)
I have decided to give the Light Rye Bread a go today. I have just made the sour dough 4.8 oz of Dark Rye (thats all I have), 3.8 oz of water, 2 tsp starter.
Now this seems a bit thick to me (not that I speak from any great experience. Anyone else followed this formula able to help? Does the dark rye make a difference over the medium rye asked for in the recipe? So many questions so little time