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Three-Stage 80 Percent Sourdough Rye
- Dough Yield: About
24
loaves at 1.5 lb each - Difficulty
Medium
Published 2004
This Three-Phase Rye is slightly lighter than the 90 percent rye in the preceding formula, yet still quite robust. Observe the time and temperature requirements for the three build phases. Small adjustments in water quantities may be necessary, depending on the absorption rate of the rye flour used.
Ingredients
Overall Formula
| U.S. | Metric |
Method
- FRESHENING: The mature culture is dispersed in water and the medium rye flour mixed thoroughly into it. The temperature of this loose paste should be 77° to 79°F. Ripen the paste for 5 to 6 hours. During this phase, the yeast potential of the sourdough is developed.
- BASIC SOUR: Mix the freshening paste into the water and then add the flour. The te
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