June 1, 2014 - 8:59pm
A Couple Questions for the Pros
I have a alive and healthy sourdough starter! Followed the directions, feed it weekly and it works great!
Now I really want a 100% whole wheat starter and 100% rye starter. Any tips or suggestions?
For the rye one, what rye flour should I use? Dark rye, light rye, or whole (pumpernickel) rye?
Also, I am trying my first time baking baguettes tonight (almost done with the bulk fermentation), any suggestions on the best way to incorporate steam into a oven would be greatly appreciated! I tried baking with steam once, and I feel like I didn't get enough in there. I'll take any advice I can get.
-Mariena