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A customer's comment about my rye bread made me change my starter routine
A regular came in last Tuesday and said my rye had a 'cleaner' sour taste than the one from the big bakery in the next town. I asked what she meant, and she said it was sharp but not harsh. I've been feeding my rye starter twice a day for years, but I tried dropping it to once a day for a full week. The flavor really did mellow out and got more complex, without losing its character. I think the slower fermentation was the key. Has anyone else found that less frequent feedings improved a specific sourdough's flavor?
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the_tara7mo ago
Tried that with my wheat starter and got better results too.
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robinson.leo6mo ago
Switching to wheat made my loaves way less dense. Might try a rye blend next.
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derek995mo ago
My third batch of wheat loaves came out looking like a sad, dense hockey puck. I almost used one to prop open my kitchen window. Then I switched to a finer grind of whole wheat and got that nice rise everyone talks about. Now I’m tempted to throw some rye into the mix just to see if I can mess it up again. Any tips on keeping rye from turning into a brick?
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