On Tue, 23 Feb 2021 13:01:28 -0700, Graham > wrote:

>I decided to make the Old-school, Deli Rye bread from "The Rye Baker" by
>Stanley Ginsberg, despite some glaring errors in the description.
>I had to make the rye sour first, which took about a week. Then followed a
>2 stage sponge and a final dough with the addition of white bread flour and
>caraway seeds with a small amount of yeast.
>Although the sour demanded whole grain rye flour, the recipe called for
>white or light rye flour, neither of which was readily obtainable. I
>therefore had to use Rogers dark rye, a widely available flour. Of course,
>that meant that I had to fiddle with the hydration a bit.
>I was expecting a smooth-crusted loaf with little oven spring like the deli
>ryes produced by local bakeries. However, the spring was marked and the
>result looked mor like conventional, wheat-based, artisan loaves.
>Still, the flavour is good with a noticeable sour note and the crumb is
>also OK.
>https://postimg.cc/gallery/G1YmCrW

Yummy, I bet.

My rye usually come out darker, but I think that is because I use
medium rye. I do get a decent spring if the rye sour seems to be
coming around actively before I start.

I have not made rye bread in ages, but back when I was doing it
regularly, I kept a separate rye starter. The other reason is that my
local market has a fabulous Jewish-style rye bread and why bother- it
is as good as I ever accomplished, though in a bullet shaped loaf.