Loading…
18
Pro tip: I swapped 20% of my bread flour for rye and my sourdough got gummy, what am I missing?
I bake two loaves every Sunday for my neighbors in Sacramento and last week I tried subbing a fifth of the bread flour with dark rye to get more flavor. The crumb came out dense and sticky and the loaves barely rose past the pan, even with a 12 hour bulk ferment. Was my mistake the rye itself or should I have bumped the hydration way up to match it?
1 comments
Log in to join the discussion
Log In1 Comment
miles27717d ago
Heard rye absorbs way more water, so you gotta up hydration like 10 to 15 percent.
3