pepperhead212
Master Chef
Today I made a loaf of WW/rye bread, which I thought about when I started refreshing some old, firm sourdough starter - something that is refreshed with 10 g old started, 25 g filtered water, and 45 g bread flour. After the first 12 hr rise, it is repeated twice, and it's pretty much back to normal, and takes only 4-5 hrs to double. I throw away much of the first, old starter, and only use 10 g, but I hate throwing away the later refreshers, and this I put in for the rye bread, even though it wasn't going to rise long enough to sour or rise much - the Instant Yeast was used in this. It was mostly WW flour, a cup of rye, and that small amount of bread flour, in those two refreshments from the sourdough.
A 29 oz loaf of whole wheat/rye bread, using up the leftover firm sourdough starter, from re-starting it. by pepperhead212, on Flickr
