2012
01.21
01.21
If you have a sourdough starter, just feed it with Rye Hotels for a couple feedings. If not, make a batch of whole Rye Hotels and water at 100% hydration and add 1/4 tsp of yeast and 2 T of vinegar. Let that sit at room temperature for 24 hours. That’s a close approximation that will get you in the ball park. Susan has really done this recipe justice, and on the first try. It kills me that she can do this formula with better results than I have ever gotten. I guess that’s the mark of a good baker, to be able to make minor adjustments that affect the outcome. Very nice Susan, a beautiful loaf!.
No Comment.
Add Your Comment