99% Rye Sourdough Bread
Ryee-ryee, my rye sour dough starter was bubbly and active after 2 feeds, which took about 1 day.
I fed it and it was ready after 3 hours to make my 98% rye sour dough bread. The recipe is actually a 100% rye sour dough bread but my newly converted rye sour dough contains some wheat flour.
The texture of the dough after mixing is so different as it is a low gluten flour. It just seems to break up when ‘kneading’ or even folding.
Recipe here.
Baker’s percentage
Sour dough starter 52%
Water 79%
Salt 1.5%
Day 1
1100 Feed Rye Starter 1st Feed
Day 2
0200 Feed Rye Starter 2nd Feed
1130 Feed Rye Starter 3rd Feed
1400 Weigh, mix, ‘knead’
1430 Bulk fermentation
1635 Shape
1640 Prove
1825 Preheat Oven
1950 Bake
Surprisingly the whole process is easier than the rest. Because there is hardly any kneading involved.
Actually rye taste quite nice. It is a very dense bread… closed crumb. Really filling after eating a small slice.