Week 134: Rye sourdough loaf

I am quite determine to keep making this recipe until I achieve the crumbs I am looking for (or until I run out of rye).

For this loaf, I learnt that I should keep track of keep track of the activity of the starter by proofing in a glass jar and monitor it by putting a rubber band at the level just after feeding to ensure it has doubled before feeding again. Also, it helps to wet my hands slightly when folding and stretching the dough to make it more manageable.

The holes are slightly less tight compared to last week but still has a way to go.

Advertisements
Image | This entry was posted in Sourdough and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s