My dear Ryee-ryee,
I’m sad to see you go. Although I have just known you for a short duration (19 days), it has been fulfilling journ-rye. We have baked a couple of rye sour dough together. I might still see you intermittently but you will certainly be missed.
Love myglasgowkitchen
So drama… I have decided not to keep Ryee-ryee anymore. It is too expensive to maintain it plus I don’t plan to bake a 100% rye sour dough bread anytime soon. I do plan to use rye flour in bread making but not at such high ratios so I can use Doh-doh instead. If I do plan to use a rye sour dough starter, it can be made as a levain few hours before baking.
Ryee ryee gives off really nice smell. I thought it smells malty like beer but Piglet thinks otherwise. It is also hungrier and peaks faster compared to Doh-doh.
To commensurate with Ryee-ryee’s contribution, I have baked a full recipe of rye sour dough bread. Previously I did half the recipe.
How many percent of rye is there in this bread now?
Let’s see. how many times I have fed it… 6 feeds…
7th Feed: 1/37 (Feed before refrigerating)
8th Feed: 1/38 (Weekly maintenance in fridge 2 weeks later)
9th Feed: 1/39 (Feed after removing from fridge 3 weeks later )
10th Feed: 1/310 (3rd Bake)
That makes it 99.999561% rye sour dough bread. Wowzers!
Recipe from here. This will be my 8th Attempt at baking sour dough bread.
Should have scored it….
So long, good bye Ryee-ryee!
