Is Reinhart's 100% Rye Hearth Bread Possible Without A Starter?

July 12, 2008 - 12:49pm

CountryBoy

Is Reinhart's 100% Rye Hearth Bread Possible Without A Starter?

Is it possible to bake the following Reinhart recipe, from his Whole Grain Bread bk., p. 175, without using a rye sourdough starter? Yes, I know a starter is much better, but is it at all possible to work around that and still deal with the acidity of the rye flour and get a reasonable loaf of this bread?

Thanks.

Soaker

	Single Loaf	Triple
Whole Rye Flour	1 ¾ cups	5 1/4
Water	1 Cup	3 Cups
Salt	1/2 tsps	1 ½ tsps
Vital wheat gluten (optional)	4 tsps	12 tsps

Starter

	Single	Triple
Rye mother starter	½ cup	1 ½ cups
Whole Rye Flour	1 2/3 cups	Almost 5 cups
Water	¾ cups	2 ¼ cups

Final Dough

	Single	Triple
Soaker	Use all	Use all
Starter	Use all	Use all
Water	¾ cups	2 ¼ cups
Salt	5/8 tsp	3 1/8 tsps
Instant yeast	2 ¼ tsps	6 ¾ tsp

Note: Forgot to add:

Whole rye flour

¾ cups+ 2 Ts

2 ¼ cups