20% rye , 80% ap in the starter. It still needs the structure from the high gluten in ap, but gets better activity from the rye. Then rye flour in the dough.
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Sweet ! Will give be this a shot! Thank you!
20% rye , 80% ap in the starter. It still needs the structure from the high gluten in ap, but gets better activity from the rye. Then rye flour in the dough.
Sweet ! Will give be this a shot! Thank you!