"Samartha Deva" > wrote in message
...
> > However, the formed loaves rose just enough not to be
> > bricks, but not what I was expecting. I've been trying to analyze
possible
> > problem areas. I'm using a preferment(sour). This recipe works for
others,
> > I just don't know where my weakness is and I'm not very good at
analyzing
> > rye. Suggestions?
>
> If I would know more that mixture of grains you are talking about,
> maybe?
>
> If you are talking pure rye, it needs a certain amount of sourness to
> defeat some enzymatic activity or it gets into brick territory.
>
> Samartha
>
> --
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> SD page is the http://samartha.net/SD/

The sour is 1 tablespoon firm rye starter, 540 grams dark rye, 42 grams AP,
14 grams whole wheat, added to 810 grams dark rye, 63 grams AP, 27 grams
whole wheat to make the dough. I think my hydration was wrong, probably
much dryer flour here in my location. But I think I addressed that(not
really sure) when I wetted my hands several times during completion of
kneading by hand. I just am not sure how much this dough should 'flow'
after mix taking in account that water will continue to be absorbed. Maybe
I over-handled it. I just need some ideas.
Janet