Loaf 4 went well. I’m going to try the same again but this time using a rye starter.
- 80g rye starter
- 460g strong white flour (Doves organic)
- squeeze of syrup
- 7g salt
- 15g EVOO (Terra Delyssa)
- 335g water
On to Menu 29 (Sourdough starter) around 6pm. Then overnight on timer on Menu 10 (French)
Hasn’t risen very well. Denser and not as appealing as the one made with wheat starter, but tastes fine. Preferring these breads untoasted too. I’m not sure sourdough bread toasts that well.
Workflow needs some work. I don’t give a huge amount of thought to refreshing starter, whether to do it just before preparing ingredients, or after. I’m not sure how much I have either. The empty jars weigh about 700g and the wheat one weighs 1084g so about 380g there. That’s plenty.
Looking at Andrew Whitley’s Bread Matters (page 162) I see he suggests 1:10 and 1:3 ratios for rye and wheat starter in recipes. I’ve not being paying much attention to that. Should I have used more wheat starter and less rye starter? Something to try for Loaf 6? I’m beginning to lost the thread a little.