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One third rye sourdough
One of my most visited blog posts is the recipe for Easy sourdough rye bread. It’s also one of the most discussed. Some love this recipe, others are not that enthusiastic. I guess it depends on the result they get.
Baking with lots of rye flour is different than with wheat only.
The elasticity of the dough decreases noticeably even with quite modest amounts of rye.
It’s hard, if not impossible, to get an open crumb, and with higher amounts of rye, the bread will be dense as a brick.
The dough is sticky, even if it feels stiff.
Sourdough sandwich bread with whole wheat
WHY BAKING A SOURDOUGH SANDWICH BREAD
We have some different opinions about bread in my family,
especially when it comes to sourdough bread. I love a very crunchy crust with lots of colors. If some small part is black, I don’t mind.
My daughter agrees with me.
But the rest of the family members are not so impressed.
Can’t you bake a bread that’s not so damn hard to chew?
I have got that question many times, and I know what they want.
They want bread with a soft crust and a tight but not dense crumb.
They want a sandwich bread that tastes like sourdough bread.
Thyme sourdough bread
There are three herbs that I can not do without.
Basil, rosemary, and thyme. I always make sure to have a surplus of all of them.
I can’t say which one I love most, but if I had to choose one, it would be thyme.
Why? Because it’s so versatile.
