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.
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.
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
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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Posted - Feb 04 2019 : 10:59:18 AM
