Again time for 100% whole rye
hydration 90%, whole rye 100%, inspired by https://brotokoll.com/recipe-archiv/roggy-balboa-100-freshly-milled-rye-sourdough-bread/?lang=en
changes: no old bread, used my LM as initial starter (I feed only one LM and use it for all my bakes), fermentation temps are probably lower than in the original recipe
- sparkfan's Blog
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Look at that crumb... I am so impressed!
TomP
Thanks, TomP! It took me a few tries until I nailed it. And I'm still not sure, I can reproduce it every time :D
that's a fantastic-looking rye!!! How's it taste?
Rob
Thanks Rob! I'd say the taste is nutty, earthy (a bit), "deep", typical for 100% whole rye, but not sour at all (for a 100% sourdough rye bread). I'm not a big fan of sour sourdough bread ;)
sparkfan,
The crust and crumb both look really nice, well done.
Tony
Thanks, Tony!
Fantastic for 100% whole rye. The crumb looks ideal.
Gavin
And surprisingly open crumb for 100% rye!
Paul