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BH BH is offline
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Default Ready to try Rye (I think)

Hi, Ray,

At either of the web sites I've provided you can find good rye recipes
using weights. Both site owners are active in this group and seem
more than willing to help people who migh have trouble. Both sites,
as you will notice, offer lots more than just recipes, too.

Good luck!

http://samartha.net/SD/

http://www.sourdoughhome.com/recipes.html

On Thu, 11 Oct 2007 15:59:23 -0700, Madcat > wrote:

>a few months ago I bought a starter from king arthur. Since then I
>have been baking quite a bit with both commercial and sourdough yeast.
>I baked my first rye loaf the other day and while it was very
>flavorfull it was extremely dense with a very tight crumb. the recipe
>is from here http://allrecipes.com/Recipe/Sourdough-Rye/Detail.aspx .
>When I was mixing the dough was extremely loose so I added flour
>(Bread only) I got the dough to where it was tacky to the touch but
>dough did not come away when I moved my hand. This is normally how I
>make my bread doughs and I am thinking this is much to dry for rye.
>
>Does anyone have a good starting rye recipe preferably using weight.
>
>What texture and feel makes a good rye dough and a good sourdough in
>general?
>
>The starter eats bread flour FYI
>
>Ray





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