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This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

Here's my take on sourdough, it as worked for me.

Ingredients:

I posted an earlier version of this recipe, but I've refined it and it's pretty much awesome now. Makes 6 large muffins.

Preheat oven to 425F

Combine in large bowl:

• 1.25 cups flour
• 0.75 cups cornmeal
• 0.25 cups sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt (or 0.25 if you use salted butter below)

Combine and whisk together in small bowl:

I modified Mike Avery's San Francisco sourdough recipe by adding 3 stretch and folds over 2 hours.  I like this recipe for its nice sour flavor. Used my 100% hydration whole wheat starter. Proofed 11 hours overnight at room temperature, @ 75F here in sunny coastal New England, after shaping. Baked @ 400F for 20 minutes w/steam, then 35 more @ 375, with 10 minute, oven-off drying. I think it's a bit overproofed. I did not get the oven spring I expected, but very happy with the flavor and crumb. The slump on the left happened when it kind of slid off the stone on its way in.

Rye Sourdough with a Sunflower and Pumpkin Seed Cold Soaker

If you’re anything like me, you’ve got a few sourdough starters lurking in your fridge. One I made from organic California grapes lovingly teased into fruition over 10 days some years ago. Another from rye flour that naturally ferments. And last fall’s brainchild, made from mountain berries plucked at 3600 feet. That last one yielded 6 lovely loaves and then promptly went into a funk.

This is my first atempt to bake a 66% rye bread. I don't know if it looks as it should, but it was incredible good! Sweet, not too sour, nice crumb texture, I enjoyed eating this bread, plain, or toast, with goat cheese or salmon.