Rye Sourdough...I have questions

[sandyut]

SD makers: I bought some rye flour to make rye SD. Do I use the same amount - normally 500g or whats the process? Everything else pretty much run the same as my basic SD recipe and process?

Many thanks!

 

[chopsaw]

Do I use the same amount - normally 500g or whats the process?

I mix it .
300 grams bread flour
120 grams rye flour
300 grams water .
60 grams ripe starter
10 grams salt .
I add caraway seeds .
I would consider it " light " rye .

Proof in an oval banneton , the open bake on a stone .

 

[sandyut]

Looking at internet recipes, looks most are a blend of white and rye or wheat and rye. I dont have any wheat flour, so white and rye it is!

 

[voyager 663rd]

If you only use rye, it'll be really dense; white is added to provide the gluten the loaf needs to give it a "lighter" result. You could use vital wheat gluten if no white--read up on it b4 using though.

 

[sandyut]

If you only use rye, it'll be really dense; white is added to provide the gluten the loaf needs to give it a "lighter" result. You could use vital wheat gluten if no white--read up on it b4 using though.

AHA! I was kinda thinking there was good reason for the white flour. thanks!

 

[sandyut]

I mix it .
300 grams bread flour
120 grams rye flour
300 grams water .
I would consider it " light " rye .
View attachment 716422
Proof in an oval banneton , the open bake on a stone .
View attachment 716424

Likely gonna whip one up here soon now that I can stand up.

 

[chopsaw]

Likely gonna whip one up here soon now that I can stand up.

60 grams of starter . I'll edit it above and add the salt .
I do it in a bread cloche too .

or as rolls .

 

[Brokenhandle]

60 grams of starter . I'll edit it above and add the salt .
I do it in a bread cloche too .
View attachment 716433
or as rolls .
View attachment 716434

Those rolls look mighty tasty! Like little snack pieces!

Ryan

 

[BGKYSmoker]

I use this recipe.

AP 416g
Med rye 46g
Bread flour 78g
WW 4g
water 378g
Stiff starter 66g
Salt 11g

If you use some VWG you will need 20g

 

[BrianGSDTexoma]

I use to have some trouble with rye until I started adding 1 Tbsp of gluten. SmokinAl wife Judy has a great hybrid rye that can be done in a few hours.

 

[Blue Collar Pit Boss]

I do the following and it come out great:

90g active/bubbly starter
250g water
10g fine sea salt
250g bread flour
85g rye flour
20g whole wheat flour
20g olive oil

 

[BGKYSmoker]

60 grams of starter . I'll edit it above and add the salt .
I do it in a bread cloche too .
View attachment 716433
or as rolls .
View attachment 716434

Looks good Rich

 

[BGKYSmoker]

I do the following and it come out great:

90g active/bubbly starter
250g water
10g fine sea salt
250g bread flour
85g rye flour
20g whole wheat flour
20g olive oil

Then post up some pics and let's see.....EH.

 

[Blue Collar Pit Boss]

Then post up some pics and let's see.....EH.

I don't have any pictures of the rye but here is a loaf I made with bread flour

 

[chopsaw]

Looks good Rich

Well , that's from you . I always give credit where it's due , but was short on time when I posted that , and couldn't get the spelling of Brotchen right . That's from the Brotchan roll recipe you posted . When I first started the sourdough , I used that recipe for everything , but upped the water to 300 grams from 260 . That's also where the 5 grams of yeast comes from in all my sourdough breads .
Then I started mixing in the rye flour , to do a rye bread loaf .
The rolls are insane . Like mini boule .
The ones are the left are the original formula . On the right are the higher hydration .

I make a lot of these . I do 4 at a time the the bread oven .

 

[Jarhead6870]

I typically replace 25% of my bread flour with rye flour. Remember to add in the flour used in your starter in the total amount before calculating and subtracting. You can make rye flour percentage adjustments, up or down, to achieve your desired taste and density.