Additional comment on King Arthur sour dough starter: worked fine for whole wheat bread

Marilyn, don't be too hard on yourself, I really believe the Florida climate

has something to do with it. I've noticed the Publix bakery sometimes has off days when the Chicago hard rolls and some of the other breads don't look as though they have risen properly.

And seriously, use bottled spring water, that really seemed to make a difference for me when I lived in Ft. Lauderdale.

 
Heidelberg Rye Sourdough and Traditional Sourdough--KA Starter

MCM--sorry, I didn't use a self-contained recipe for the Heidelberg Rye. I followed the KA Tangy Sourdough recipe using light rye flour and adding 2 tbl of KA Heidelberg Rye Sour and 1 tbl. of diastatic malt powder. I mixed up the sponge and put it in the fridge overnight. Then I worked in regular white flour to make a smooth dough and did a 5-hour rise. I shaped without punching it down (although this did deflate it quite a bit), then let it rise for 2 more hours. Glazed with egg white/water glaze, slashed, and sprinkled with the KA Artisan Seed topping.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/HeidelbergRyeandTraditionalSourdoug.jpg

 
You must log in or register to reply here.
Back
Top