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I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened ...
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#2: Post edited
- I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:
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- The recipe, which I found in *Classic Sourdoughs* by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.
- While it's a sourdough recipe, using a *levain* and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.
- I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:
- 
- The recipe, which I found in *Classic Sourdoughs* by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.
- While it's a sourdough recipe, using a *levain* and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.
- I made this bread again, this time substituting brown sugar for the molasses. I haven't tasted it yet; they just came out of the oven.
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#1: Initial revision
I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:  The recipe, which I found in *Classic Sourdoughs* by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family. While it's a sourdough recipe, using a *levain* and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.