Rye Bread Made With a German Sourdough Method
"An 80 % rye sourdough bread recipe made with medium rye and bread flour. Use of the Detmolder Three Stage method is discussed. Photos...."
INGREDIENTS
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***Stage One***
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1 tsp. mature sourdough culture (3 grams)
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1 T. water (12 grams)
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1 1/2 T. medium rye flour (8-9 grams)
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***Stage Two***
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All of Stage One sourdough
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1/4 c. water (67 grams)
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3/4 c. medium rye flour (90 grams)
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***Stage Three***
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All of Stage Two sourdough
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1 1/8 c. water (240 grams)
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2 3/4 c. medium rye flour (240 grams)
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***Final Dough***
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All of Stage Three Sourdough
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1 3/4 c. water
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3 3/8 c. medium rye flour (380 grams)
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1 1/2 c. bread flour (180 grams)
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1 T. salt (17 grams)
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1 tsp. instant yeast (2 - 3 grams)
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