"Rubaud" Flour blend with Liquid Rye Starter
I'm experimenting with maintaining a single starter culture and using it for all the breads I like to make. This is the "Rubaud" blend of flours at 70% BF (KA AP), 18% WW (M. Rubaud used to split the WW flour 50:50 hard winter and hard spring wheat. I just used KA WW), 9% Spelt (local), and 3% Rye (local).
Because of the use of a rye starter, the rye portion goes from 3% to 14% total.
On lieu of the stiff chef M. Rubaud called for in his levain development (same blend of flours, 55-57% hydration, 1% salt) this bread was leavened with a mature 100% rye starter I maintain, and love very much. When I taste good souring but yet a wonderful, green-apple fruitiness, it's optimal.
100% Whole Rye – testing new) starter
Fine sea salt
TOTAL WEIGHT (GRAMS)
OVERALL DOUGH FORMULA
Fine sea salt
Sorry for the huge size. I don't know how to format from an open office calc or converted table to here.
I also have a "modified Rubaud blend with liquid rye" which moves the flours around to reduce the overall rye portion. I like spelt, however, and am trying to preserve some of that sweetish nuttiness in this "modified" version. First things first. I will work on this one for awhile, in between the wonderful ryes of our community's Hanseata, as well as Brotdoc and Lutz Geißler . (If I can actually get my hands on Brotland Deutschland, I am very curious about the recipes, which I understand to be foundational with respect to the baking of traditional German breads).