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More about rye sour from Google Blogsearch:
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Hamelman's 70% 3-Stage Rye Sourdough | The Fresh Loaf
I started the whole process 3 days ago by activating my rye sour with two feedings prior to starting the first "stage" of the Detmolder process. The 3 Detmolder stages are rye sour elaborations that differ in hydration, ...
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Bennison's Bakery: A little about rye
Being Americans that we are, countless attempts have been made by bakery ingredient companies to create a chemical replacement for this rye sour process. Never have they been successful, never will be. You cannot replace the element ...
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Greenstein's Sourdough Rye (Rye Sour) care and feeding ...
Eagleswings' struggles with a rye starter and the current interest in Jewish sour rye and corn bread have prompted me to re-post my response regarding the care and feeding of rye sour. After making sour rye breads last weekend, ...
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Anula's Kitchen: Sour rye soup - żurek...
"The sour rye soup is a soup made of soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham), which is specific to Poland (where it is known as żur or żurek)... In Poland it is sometimes served ...
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Baking from a vintage cookbook « Delectable Tidbits
The recipe I zeroed in on was the sour corn rye bread. The original recipe was not called sour because of a starter. The recipe includes yogurt and vinegar. I set about to calculate the necessary changes to make the bread work with my ...
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Detmolder 90% Rye Bread « Beginning With Bread
Ripen the full sour for 3 to 4 hours at ~85 ºF. Final Dough: full sour (all of the above) 388 g water 473 g rye flour (I used whole-rye, but you can use medium rye for a lighter loaf) 91 g high-gluten flour (such as King Arthur's bread ...
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Bennison's Bakery: The smile on Hans face
That is my favorite bread. Scalding the rye flour really get those enzymes going. There is so much transformation of starch into sugar that the crumb is almost sweet. We also add some rye sour, creates some very complex flavours. ...
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Polish Cottage Rye from "Local Bread" | The Fresh Loaf
I'm not sure my bread had precisely the percent rye as Leader calls for, because I use my rye sour rather than building a "rye sourdough" according to the recipe. Moreover, his sourdough is 100% hydration and uses white rye. ...
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Bennison's Bakery: mit der bugs
Likes to talk about rye bread. Last trip to Germany he brought me back some rye sour from the bakery he knew as a child. He buys our bienenstich, apple strudel and different rye breads. Most visits here he asks for me. ...
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Tofu for Two » Finnish Rye Bread
Of course, the best bread to be used in a starter is Finnish rye bread that only has those three ingredients: rye flour, salt, and water - I used a very sour organic rye bread from the Samsara bakery that we like a lot. ...
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Ze 60/40 (Upd. 22 May) « ye olde bread blogge
Maybe a sourdough made with even darker rye flour would increase the sour taste? I'm not very familiar with the details, but I think rye flour with higher ash content also has a “higher buffer capacity”. I wonder if that means that the ...
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