Hey groupies. I am dipping my hands and want to attempt to make a nice (maybe a NY style or Eastern European) rye bread using a brand new (5 days old) rye sourdough starter.
I have about 2 cups (started small) of the starter made from a combination of light rye and dark whole grain rye flours. The starter is ready as it is full of bubbly webbed pockets, has that sour, fermented scent and looks pure and free from mold.
I'm fairly new at bread making and a virgin when it comes to using a yeast starter. Last week I made a loaf of a traditional method using active dry yeast and buttermilk. The crust turned out way too hard versus flaky and crispy but below the crust, the bread itself was soft and fluffy. The taste was 'so-so'. I also had to use Bread Pans even though the recipe said the dough would rise and be baked free-form. The dough was firm when kneaded but really needed the bread pans. or the loaves would have been very wide and flat.
I have the rye flours (dark whole grain and also light), molasses (if needed), store-bought cultured butter milk (if also needed) and the other basic bread ingredients. I also have a Kitchen-aid 600 Pro 6 qt. mixer ready to get working.
I have made many different white and white sweet breads and rolls but not rye nor sourdough. I would love if someone has a nice recipe in print or (YouTube) video to share with me along with suggestions and hints that I can use to get me to that next step - especially if it's an Eastern European (Slavic) based recipe.
If you don't want to post publicly feel free to email me but I would really love and appreciate a lot of needed advice, help in developing my bread-making skills and anything else anyone would offer.
Thank you in advance!!!!
- John #breadrecipes #RyeBread #Sourdough