matthewf01
Sourdough & Light Rye
I got pissed off at bread. Too many not-quite-successes. So much learning, but inconsistent results. After taking a break (besides the basic easy doughs like ciabatta), I came back to the flour having reflected on my methods. Better applying what I know, and going for what 'feels right', I made this tonight.
Sourdough & Light Rye, based on the 1 2 3 method:
1x = Amount of sourdough starter, in grams
2x = Multiply the weight of starter x2, this is the water weight.
3x= Multiply weight of starter x3, this is flour weight.
2% of flour weight = amount of salt, in grams.
Mix and autolyse, bulk ferment ~ 6 hrs, stretch and fold, shape, proof, slash, bake, done.
Sourdough & Light Rye
I got pissed off at bread. Too many not-quite-successes. So much learning, but inconsistent results. After taking a break (besides the basic easy doughs like ciabatta), I came back to the flour having reflected on my methods. Better applying what I know, and going for what 'feels right', I made this tonight.
Sourdough & Light Rye, based on the 1 2 3 method:
1x = Amount of sourdough starter, in grams
2x = Multiply the weight of starter x2, this is the water weight.
3x= Multiply weight of starter x3, this is flour weight.
2% of flour weight = amount of salt, in grams.
Mix and autolyse, bulk ferment ~ 6 hrs, stretch and fold, shape, proof, slash, bake, done.