return to rye
squattercity
Mon, 03/31/2025 – 07:17
45% entire rye/55% bread flour (all of the rye prefermented with a 3% inoculation for 12 hours) … 1% caraway … 1% salt … complete hydration ~80%
tastes nice … however in my quest for a extra expansive crumb, I am pondering that subsequent time I’d exchange the bread flour with all-purpose … and presumably add a pale rye malt scald.
Rob
