The sourdough rye boule is Aaron's favorite bread. Over the past few months, I've worked on it. As with all sourdough, the challenge is to get it really sour and at the same time, have it rise well. I think I've finally got it, and you'll find revisions to the Sourdough Rye Boule recipe below.
A very odd idea occurred to me the last time I made it--one that worked perfectly. Although I pamper my sourdough starter like a spoiled pet, I've had problems that typically occur at the point where I made a promising-looking sponge into a dough. It seems to lose all ambition about that time, resulting in a tasty loaf that doesn't rise much.
Last time I made it, I ginned up the sponge with more starter before I added the flour to make a dough. It worked great. Whether it would have anyway, I don't know. For now, my recipe says to do this, and I'll keep working on it.
No comments:
Post a Comment