Buddy and I developed the following recipes. They're both excellent. The
taste is similar, although the second one is more moist. The texture is
light. The difference would come down to whether or not you had whole wheat
or white flour in the house, although 2 friends said the first has more rye
flavor. Perhaps that was due to expanding the starter with rye instead of
white flour? Whatever...they're good!
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BUDDY'S SOURDOUGH RYE - 2 loaves
by Lobo@worldnet.att.net and mcilwain@livingston.net
The night before:
Expand 1 c. starter with:
1 c. rye flour
1/2 c. white flour
2/3 c. water
Next morning add:
1/4 c. water
1/2 T. salt
1 T. sugar
1 T. olive oil
1 T. caraway seeds
1 c. rye flour
1 c. white flour
Add more (or less) flour as necessary to get a soft dough. Knead until
satiny. Place in bowl, cover and let rise until doubled in bulk. Shape
into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 or
until it sounds hollow when thumped on the bottom.
Alternate baking method for chewier, salty crust: Bake 20 minutes at 350,
paint with salt water, bake 25 minutes more, painting at 10 minute intervals.
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BUDDY'S SOURDOUGH RYE - 2 loaves
by mcilwain@livingston.net and Lobo@worldnet.att.net
2 c. expanded starter
1 c. water
2 c. rye flour
1 T. salt
1 T. olive oil
1 T. caraway seeds
3 c. whole wheat flour
Add more (or less) flour as necessary to get a soft dough. Knead until
satiny. Place in bowl, cover and let rise until doubled in bulk. Shape
into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 or
until it sounds hollow when thumped on the bottom.
Alternate baking method for chewier, salty crust: Bake 20 minutes at 350,
paint with salt water, bake 25 minutes more, painting at 10 minute intervals.