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.....