This week I tried the Cromarty Cob from Bread Matters by Andrew Whitley.  The element that makes the bread distinct is the use of a healthy dose of rye starter instead of wheat starter to kick-off the fermentation.  Aside from that, this bread could be put together in whatever way suits your taste.  I decided that my taste would be well served by the formula as written (and I was not disappointed!).  The flour blend is a 50/50 mix of whole wheat and white flours.  For the whole wheat component I used freshly milled hard red wheat, and for the white component I followed the recommendation in the book – AP flour in the leaven and bread flour in the final dough.  I didn’t change much, but I did double the formula to end up with one great, big loaf (about 2kg of dough).  I also reduced the water by just a touch, fermented a little cooler and baked a little hotter.

I couldn’t resist the "C" for Cromarty scoring.  Actually, I appreciate the suggestion, because I still have the hardest time deciding how to score my loaves!  I decided to snip it in with scissors - I didn't trust myself to get it right with a blade.  I think the effect was pretty nice.

The result was great.  A hearty loaf with a soft crumb and substantial crust.  Though, I think the crust would have been even better with a hotter bake.  The rye sour adds an extra dimension to what would already be a flavorful loaf.  The only problem I had was underestimating the vigor of a liquid rye sourdough.  The 200% hydration rye sour ferments at an astonishing rate compared to my stiff whole wheat starter.  My first attempt at this loaf was… not good.  Now that I know what to expect, however, I plan on keeping my starter this way at least until the weather gets hot.  The aroma of the rye starter alone is worth it!  I can’t believe I didn’t try this sooner.

Marcus