At 02:50 PM 11/14/2004, JB wrote:
I sometimes manage to produce very fine rye bread (50% rye, 50% wheat),
but sometimes the dough remains sticky and the bread does not rise a lot.
The recipe is 400g of wheat flour, add water and sour dough, mix and let
it rest for 2 hours. Add salt and 400g rye, mix, knead and let it rest
overnight. After that rest I can see whether the bread will be fine or
not, depending whether the dough is elastic or sticky. What might
influence the consistency?

It looks that you answered this yourself - the only variable part in your
recipe appears to be the starter. Is there perhaps a variance? Or do you
change flours - rye for example and then get a different result?

If everything is the same and the result is different, there got to be
something different, so what varies?

What you describe: poor rise and stickiness points to overripe starter, so
my guess is that starter management is the cause. What is somewhat
interesting is that you don't see the stickiness right after the first mix.
With rye you have inherent stickiness - the more rye, the more sticky. With
50 %, it's not very bad.

I find your recipe very interesting - do you know any more about the
background of the timings or is there a source where you got it?

Samartha

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