pepperhead212
Executive Chef
Anybody making sourdough, because they can't find yeast? Or was that just one of those "early in the pandemic" shortages?
I still have over 2 c of instant yeast, but I did this anyway.
Nothing like bread to smell the house up! Hard to believe that I baked again, in this heat! It's in my countertop oven, so it's not too bad, as far as heating up the kitchen.
More sourdough rye - using all sourdough starter for the rise. Wasn't sure how well it would rise, but it did better than I thought it would!
I just "refreshed" the firm starter I found in the fridge, behind a lot of stuff, and used some of the extra starter, before putting it away again. I put it in the FP, with rye flour and water, not quite firm, and left it overnight, and it more than doubled. I added the rest of the ingredients, besides the flour, then switched to the KA, and added the flour. It's almost 50% rye, 25% WW, and the rest bread flour, and 1/4 c gluten. Probably the gluten made it rise well.
Sour rye, rising fairly quickly by now. by pepperhead212, on Flickr
Sour rye, risen 65 minutes, ready to bake. by pepperhead212, on Flickr
Finished sour rye, risen better than expected. by pepperhead212, on Flickr
Finished sour rye by pepperhead212, on Flickr
I still have over 2 c of instant yeast, but I did this anyway.
Nothing like bread to smell the house up! Hard to believe that I baked again, in this heat! It's in my countertop oven, so it's not too bad, as far as heating up the kitchen.
More sourdough rye - using all sourdough starter for the rise. Wasn't sure how well it would rise, but it did better than I thought it would!
I just "refreshed" the firm starter I found in the fridge, behind a lot of stuff, and used some of the extra starter, before putting it away again. I put it in the FP, with rye flour and water, not quite firm, and left it overnight, and it more than doubled. I added the rest of the ingredients, besides the flour, then switched to the KA, and added the flour. It's almost 50% rye, 25% WW, and the rest bread flour, and 1/4 c gluten. Probably the gluten made it rise well.
Sour rye, rising fairly quickly by now. by pepperhead212, on Flickr
Sour rye, risen 65 minutes, ready to bake. by pepperhead212, on Flickr
Finished sour rye, risen better than expected. by pepperhead212, on Flickr
Finished sour rye by pepperhead212, on Flickr