Originally Posted by quicksilver
Two things I forgot to ask.
1. do you have to premoisten the seeds? To bring out the full flavor?
2. when do we see pics about the sourdough?
I just put the seeds in with the dry ingredients, and they absorbed the moisture and gave good flavor to the bread. I don't know if pre-moistening would make any difference, but one of the more seasoned bakers might be able to clarify if that helps the flavor.
I have not made sourdough in a couple of months. Our son is the only one who really likes it, and he's rarely around to eat it, so I just keep feeding the starter so it stays alive in case I need it for a recipe. I've been thinking of using it for pancakes at some point, but I haven't looked for a recipe yet.
This is my first attempt at rye bread, so I don't know how the coarse grind will affect the recipe. Again, I defer to the veteran bakers for an answer to that. I made mine with Bob's Red Mill Organic Dark Rye Flour, which has the germ, oil and fiber in it. Very fine texture almost like bread flour, and they recommend keeping it refrigerated or frozen to maintain its freshness. With all these questions I think I need to do some more research on rye bread and rye flour. I'm off to Google....