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I've been baking my own dark rye sourdough bread for several years now and I think this guide really overcomplicates things. You can get very good results with

by jwr 9y ago

I've been baking my own dark rye sourdough bread for several years now and I think this guide really overcomplicates things. You can get very good results with minimal effort: I spend about 15 minutes on my bread, and I bake it every 3-4 days. 10 minutes to mix the dough in the morning, and then another 5 minutes to put it in the oven in the evening, for an hour. Put aside some dough before baking, feed it with some flour, and you're done. 350g type-2000 rye flour (full grain) ~170g any other flour (I use a mixture of bread-baking flours and some white flour) 1/2 spoon salt starter (I use about 150ml to 250ml, but it doesn't matter that much) Water: about 300ml, but this depends: experiment. 6-8h to ferment and grow. This dough flows, so you need to bake it in a form. This simple procedure reliably produces great tasting dark rye bread (darker than the one shown in the pictures). If you have lots of time, by all means, experiment and go wild, but if like me you deal with negative time, don't overcomplicate things.

MegaDeKay 9y ago
Rye starter or white flour starter? My favorite rye sourdough is this one from Breadtopia: it goes kind of crazy on flavorings (caraway, anise, fennel, molasses, orange zest) but the results are spectacular. Plus there is a video to take you through it step by step - great for people new to sourdoughs or ryes. Plus plus there is an instant yeast version if you don't have a starter. https://breadtopia.com/sourdough-rye-bread/ https://breadtopia.com/sourdough-rye-bread/
- jwr 9y ago
  Rye starter, but after the first bread the starter is whatever you mixed for the bread, plus feeding every 2-3 days with rye flour. Here again, keep things simple: don't worry about salt in your starter, as long as you feed it every 2-3 days, the effective salt content will go down and things will be fine. The current starter I have in my fridge also has sunflower seeds, because that's what I mix into my bread. Who cares? Again: you can go as complex as you wish with your bread, but the advantage of rye sourdough is that it can be dead simple to make and take very little time, with excellent results. This is what makes it great in my book!

by jwr 9y ago

MegaDeKay 9y ago

Rye starter or white flour starter? My favorite rye sourdough is this one from Breadtopia: it goes kind of crazy on flavorings (caraway, anise, fennel, molasses, orange zest) but the results are spectacular. Plus there is a video to take you through it step by step - great for people new to sourdoughs or ryes. Plus plus there is an instant yeast version if you don't have a starter. https://breadtopia.com/sourdough-rye-bread/ https://breadtopia.com/sourdough-rye-bread/

jwr 9y ago
Rye starter, but after the first bread the starter is whatever you mixed for the bread, plus feeding every 2-3 days with rye flour. Here again, keep things simple: don't worry about salt in your starter, as long as you feed it every 2-3 days, the effective salt content will go down and things will be fine. The current starter I have in my fridge also has sunflower seeds, because that's what I mix into my bread. Who cares? Again: you can go as complex as you wish with your bread, but the advantage of rye sourdough is that it can be dead simple to make and take very little time, with excellent results. This is what makes it great in my book!