| T O P I C R E V I E W |
| Dianne |
Posted - Feb 04 2019 : 10:59:18 AM
Hi Everyone: I am still fairly new to sourdough baking. I have tried to start a wild yeast starter and it didn't seem to work for me. I eventually used milk kefir to make a starter and then fed that for a few weeks. Lately it seems to not be very active and some of my bread just did not get a rise. I started a new kefir starter yesterday but I also just go this book so am going to give this method a try as well. I generally like to make a rye sourdough - haven't had a chance to go through the whole book but there doesn't seem to have much of a mention of rye flour. I am hoping that rye flour and the quantities can be subbed for one of the wheat flours. |
| 3 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Feb 05 2019 : 11:44:45 AM
There hasn't been too much discussion on rye flour, just a passing mention of it here and there. This would be a great place to post things about using flours other than those featured in Wild Bread: http://wildbread.net/forum.asp?FORUM_ID=42
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| Dianne |
Posted - Feb 04 2019 : 4:30:27 PM
Understandable, lol!! I haven't made it to that section of the book yet so will have to look at the recipe, and then if I have questions about subbing rye for something else, will post in the topic section...have to do a search to see if the topic has come up before |
| Ashley |
Posted - Feb 04 2019 : 3:26:14 PM
Hi Dianne and welcome to the chatroom! We did not use rye flour for any of the mothers in the book. There is a Rustic Rye Bread recipe on pages 126-127 of the book, but the rye flour is added to a mother, it's not a recipe for a rye-flour mother. If you do decide to use rye flour to create a mother, I'd be interested to hear about how it goes! There are a lot of flours we think this method would work with, but for the book, it had to be narrowed down. |
