On Sat, 2 Jul 2016 15:01:25 -0500, dejamos >
wrote:


>There is something I read somewhere online about sourdough and rye, and
>that is to use the rye for the starter rather than adding it with the
>other flour/s. If I remember correctly it had something to do with the
>rye then being used as the leavening agent. I don't know if that has
>any scientific basis but I used that method to make this Rye Sourdough:
>http://www.thefreshloaf.com/node/241...-sunflower-and
>-pumpkin-seed-cold-soaker
>
>It made a delicious loaf with a good rise so I tend to use that method
>whenever I make a sourdough with rye.

From the article:

"The leaven is a rye sour which I refreshed a couple of times and fed
with some "altus" along the way too."

Wiki:
"altus" is a Latin adjective meaning "high, deep, noble or profound",
surname of old Norman. It's also the name of an un-manned spacecraft.

But that didn't help much.

Found it:

http://www.sourdoughhome.com/index.p...nt=ingredients

"Altus is the secret of good rye bread. Altus is left-over ground-up
rye bread, soaked in water. To make altus, cut the crusts from a loaf
of bread, soak it in water for several hours, or overnight, under
refrigeration. It will keep several weeks under refrigeration. Use
small amounts in bread dough, pressing water out of it. This will
intensify the taste of the rye bread, make it a moister bread. You
will have to adjust the hydration of your dough when you use altus,
probably adding a bit more flour."
[]'s
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