Dave 123
Legendary Member
- Location
- Cambridgeshire alps
Seeded whole meal and rye loaves
Very nice. You just tempted me to start sour doughing again.I baked this loaf this morning. Whole meal and rye sourdough. The taste is lovely. My best loaf yet!
View attachment 487682
Is the seasalt and rosemary just on the crust?
Is the seasalt and rosemary just on the crust?
Also what ratio flours:water do you use for the wholemeal/rye one? I've only dared do a 20% rye one with a touch extra hydration. My starter has been dormant in the fridge for 3 weeks whilst on holiday, currently having a couple of days being fed before I make my loaves. I need to get away from just white or 20% rye loaves and be a bit more sourdough radical.
Brilliant, thank youthe sea salt is just in the crust, rosemary inside and out.
for the sourdough I normally base it on this recipe
https://www.google.co.uk/amp/s/www.bbc.co.uk/food/recipes/classic_sourdough_21029/amp
I usually put 50% strong white, 25% whole meal and 25% rye.
I may put about 10% more water than the recipe states.