sourdough with rolled rye

Here is another Sunday sourdough with a touch of rolled rye – a slice of it and butter Β – yummy!

The recipe is very similar to an earlier loaf with slight changes: I did not wait 30 min after adding water to rolled rye (rather mixed it with the rest of the ingredients right away – I have got lazy here πŸ™‚ ), used one cup starter, 1 cup water, 2 tbs of sugar, 1.5 tbs of salt and 3.5 cup of bread flour. Since the bread flour is a little bit less than the previous recipe, this was a slightly sticky dough, which I prefer the last few weeks. I also did not pre-heat the oven; just put it inside and let it oven spring πŸ™‚

In my experience rolled oat, rolled rye, or semolina flour in small amounts (like 1 cup in addition to 3-4 cups bread flour) help with proofing and oven rise – these kind of loaves never disappointed me in terms crumb.

Here is a pictorial recipe for this hearty and tasty loaf:






2 thoughts on “sourdough with rolled rye

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    1. thank you πŸ™‚ this is my 4th starter; the previous 3 were made with plain flour and did not flourish well in a short time/looked good like the current one. this one is a whole wheat starter that i keep feed with 1 cup whole wheat flour and 2/3 cup water ratio. since the water is not too much, it does not get too sour. rather it is a thick and nutty one, and I really like it. I keep the starter in the fridge and take it out on friday evenings. Then I dumb the starter in a bowl and add the flour and water as described above, and mix well. then I put it back to its container, secure the lid, and wrap it with a towel and rest at room temperature overnight. the next morning I feed it again and 1 hour later i divide it into two and one portion goes into the fridge till the next friday and the other portion forms the levain for my sourdough. if you have any questions do not hesitate to contact me. happy baking πŸ™‚


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