Greetings from SFO!
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The rye bread recipe that I use is 2 parts of regular flour to one part dark rye (I use Bob's Red Mill). Definitely a lot stickier than an all-bread flour loaf, but worth the extra work.
I've looked at Lithuanian rye bread recipes but haven't tackled any yet. Mostly rye and very dense.
https://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/
What I grew up on. Wonder Bread was a shock the first time I had it...
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@wtg said in Greetings from SFO!:
Yesterday I fed a bit of my starter some rye flour as an experiment. Holy cow! @Jodi was right...
The jar was half full and it spent the night in the frig. It's almost up to the top and I'll have to find a bigger jar!
Will let it develop for a while and try it in my next loaf of bread in a few days.
I put it in a jar that is twice as big and it's up to the top already and way more bubbly than I've ever seen starter. Nice sour smell. Will probably throw together a loaf on Sunday and will bake on Monday. Can't wait.
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Sandwich loaf. This time I managed to catch it before it stuck to the top bread pan. I make them smaller, so they don’t rise that much over the top. Put 1/3 cup rye flour in with the rest. And proofed it more slowly today on the counter, in our fairly cool kitchen (67 degrees) instead of in the oven - made it at 8:30 am, and baked at 5pm.
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Looks delish!!
I used my rye-fed starter today. I used my usual recipe (I weigh everything) and the dough is extremely sticky. I finally gave up and kneaded in some additional bread flour and got it to something I could at least handle. It's rising again. I'll see how it looks in a couple of hours. If it's risen reasonably, I'll form the loaf and put the proofing basket in the frig overnight and then bake tomorrow morning.
I tried a little of the dough and it is SOUR. Can't wait to see how it bakes up. I made corned beef today so it could chill overnight for easier slicing and hoping upon hope that I have a successful loaf so we can have corned beef sandwiches tomorrow for lunch.
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Do you guys put salt in your starter?
I’ve read that it makes the starter more sturdy - they call it “training the starter”.
