A few shots from a beginner
I have really gotten into baking in the last few months since my father gave me some of his starter. I have been playing around with different recipes and techniques for a bit. I'm not gong to lie, I've had a few disasters, mainly due to being overzealous and trying some high hydration recipes, without know what I was doing. I started back with a 50% loaf and worked back from that.
So far I have experimented with light rye, dark rye and wholemeal mix.
Here are a few pictures.
60% hydration - 20% Wholemeal
70% hydration - 20% light rye, made with water with basil leaves in it (starter included). This was really tasty!
70% hydration - 20% wholemeal with rye (not sure of the term) bits in it.
75% hydration - Rustic Dark Rye baguettes
All were made with a Hybrid 20% dark rye starter, except the basil, which was white with basil water.
I've just had a go at an 80% hydration recipe, and it's in the oven now.
I'm really getting into baking and people have started asking for loaves. I'm looking forward to exploring and experimenting more!