The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

66% Sorudough Rye

Steve H's picture
Steve H

66% Sorudough Rye

Greetings, everyone.  I am new to the site and relatively new to baking.  I've been learning breadmaking by perusing a bunch of sourdough blogs and also reading Jeffrey Hamelman's "Bread" book.

Last weekened, I started a 66% Rye Sourdough that is listed in his Sourdough Rye chapter.  It's proofing in the fridge right now, and I was amazed at its transformation this morning from essentially a giant lump of paste to something that looks like bread.  I'm really hoping it turns out nicely when I bake it later today. (I had to stick it in the fridge because of that whole having to go to work thing, otherwise, it would have been done baking by now)

I am surprised that the recipe didn't call for any kneading at all.  I was figuring I'd at least have to do one stretch and fold or something.

Anyway, one thing that I wanted to ask is... What do I do with the 2 tablespoons of paste I was told to save from this recipe?  Do I feed it like a sourdough starter, with Rye flour?  Does it stay pasty like this?  Can I go from here and make some of his other breads that require a Rye sour as an ingredient?  Do I need to feed it first?

Also, since I have started baking sourdough bread, I find myself getting up at 3am to do something.  This morning it was to add the rest of the flour to the Rye starter I had going (the paste) so that 2 hours later, when I woke up, I could drop it into my Banneton for proofing.  Is this behavior normal?  :)

Happy Baking,


66% Sourdough Rye

xaipete's picture

Hi Steve. I haven't made this bread, but I just looked at the formula. After the rye sourdough has ripened (14 to 16 hours), you use all of it minus 2 tablespoons to make he final dough, which gets kneaded for 3 minutes on speed 1 and 2 minutes on sped 2. The leftover 2 tablespoons of rye sourdough is kept in the refrigerator to make another rye sourdough at some point. I assume it can be stored in the refrigerator for at least a week without refreshing, but I'm not sure. Hopefully someone who uses Hamelman's rye sourdough will also chime in.


dmsnyder's picture

Hi, Steve.

Welcome to TFL!

Read what Hamelman has to say about keeping your rye sour for later use. It would be in the introductory section to the chapter. I'd be more specific, but I don't have my copy of "Bread" with me. It's that work thing you mentioned. <sigh>

Getting up in the middle of the night to mind the dough is something some do, but not I. My suggestion is to look at the formula and plan backwards to make the timing work with your schedule. All the formulas are doable without having to keep professional baker's hours, which do entail getting up at ungodly hours. Usually, you do your final starter feeding before going to bed and mix your dough in the morning. Generally, you will be ready to bake the same day. When depends on when you get started in the morning.

Happy baking!


Steve H's picture
Steve H

I'll reread Hamelman, I must have missed it.  Thanks!

I've definitely gotten better at planning regarding the Hamelman recipes.  Between other goings on in my life, I still end up needing to get up early here and there.  I've used the fridge to help give me some flexibility as well.  A morning mix does work, but it does tend to keep me home pretty much that entire evening.  Always a compromise!

At any rate, there are now two things that I am happy to wake up for at 3am!



LindyD's picture

Glad to have you here, Steve.  Let us know how that rye tastes, once it has rested for a day.

In addition to the pages David referred you to (pp 188-193), there's also information on rye and its requirements in the beginning of "Bread" at pages 43 through 49.