Inspired by the Kneading conference, I started my own rye sourdough this past week using Daniel Leader's recipe ("formula" in the trade). This is a transitional bread in the sense that it uses some commercial yeast in addition to the sourdough starter, which I think is a good way to test the waters. It turned out quite well, as you can see. Hopefully as the starter matures more I can get stronger flavors and some more rise out of it.
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