Hi all,
I have been lurking here for some days and very glad I found this site. I hope you can help. I have managed to make an active rye starter and I reckon it's ready to bake with finally. Eventually, I want to be able to reproduce German Bauernbrot and Graubrot style breads.
My question though is can I use white flour to make my first loaf using my rye starter? I am guessing you can, but what is it likely to be like? Any advice would be greatly appreciated from this total novice.
Sharon
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Yes you can, in fact it will make for a better taste, in my opinion. I usually add 100g dark rye flour to 900g white unbleached flour plus starter which can be white or rye. You could use only your rye starter to obtain the same effect. Your crumbf will look a bit less white but will still be recognizably a "white" loaf. Have a go.
Thank you for taking the time to answer. Very excited to be starting with all of this. I am sick of eating horrible bread from supermarkets.
Well, I took the plunge today and made my first bread with my rye starter and white bread flour. It came out of the oven about half an hour ago and I have just succumbed to temptation. Brilliant for a first effort I reckon. It has quite a subtle sourness, rather than some of the commercial sourdough breads I have tasted. To me, that is fine. It has FLAVOUR and that is the main thing. I was worried that it would fall flat or something in the oven, but it rose quite well.
Thank you again Eyendall for your advice and encouragement.