Hi, I am just starting baking for the first time. I tried couple of loafs based on the "Classic Sourdough" book, with a starter from sourdo.com. The loaves came out ok, but didn't really rise much and came out very dense. So, I now have a new starter, which I did completely with Rye. It is starting to look pretty good. I've been reading SourDom tutorials and I am thinking about doing one of the recipes from that.
- So, the first question is, can I use a Rye starter for that recipie?
-The crusts came out very tough on both my experiments. Any advice on how to make it softer? The first time I used a small amount of water with baking. The second time, I did not. The first time it came really tough, 2nd time little less hard but still pretty tough. Any advice on how to make the crust softer?
- Eventually, I would like to good rye bread. Any pointers to an easy rye recipe that is suitable for beginners?
Thanks in advance!
== Update ==
I was able to create a nice Rye loaf today, using this hybrid sourdough recipe from another site, with some minor variations. I've posted a link to the recipe below, I couldn't figure out how to add pictures there, so I am adding them here.
I think I could have cooked it for a few more minutes, it was still a little moist. But it tastes great, and I am excited to do more baking!