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Adventures in Sourdough | The Rye Edition


Rye and white flour sourdough

I have been making sourdough for about eighteen months now, but it’s only recently that I’ve felt like I’ve got the hang of it. Yesterday I bought some new varieties of flour to experiment with different types of sourdough. This loaf is 25% rye and 75% plain white, and the crumb is perfect. It’s not too heavy but the rye gives it a lovely flavour. I don’t weigh my ingredients like I would for a cake because I’ve been making bread for years and can eyeball what looks right in terms of dry to wet, but I do use measuring cups to make sure that the balance of flours is correct.

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