"J Boehm" wrote in message news
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?

Thanks / JB

Wow! OVERNIGHT? I am new to sourdoughs (cultured mine from the wild ones in the 'dirty old town') so the procedures I read are
quite helpful and confusing.

150g rye
50g starter
200g water
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* 8 hours = 400g of sponge
-----------
-----------
400g sponge
500g wheat flour
100g rye flour
trace of salt
230g water
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* 3 hours rise
+ 12" @ 240C (w/ steam)
+ 19" @ 220C
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ca. 1Kg loaf

Am I doing something wrong (only 3' rise time)?