100% Whole Rye

Toast
whole rye loaf

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

 

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 ;)