Trying to change a yeast recipe for Danish Rye Bread (Rugbrod) to sourdough. Question is are amounts of cracked rye berries,whole rye berries & flax seed added to flour weight to determine amount of sourdough?
Do I need to adjust the liquids? Recipe includes 156g rye flour, 47g A/P, 220g berries & flaxseeds with 125g water, 62g beer & 62g buttermilk. First time I've changed yeast (uses 1 tsp) to sourdough.
https://foodgeek.dk/en/danish-rye-bread-recipe/
But they will affect hydration. I would crack the flax seed too otherwise it just goes thru without adding any nutrition.
Thanks.One more question.
Do I need to adjust the liquids? Recipe includes 156g rye flour, 47g A/P, 220g berries & flaxseeds with 125g water, 62g beer & 62g buttermilk. First time I've changed yeast (uses 1 tsp) to sourdough.