Cathy Gaul

September 1, 2020 at 9:01am

Hi Katy,
I finally got a good sour tang in my bread after using rye flour to feed my starter. Do the recipe as usual (I use KAF bread flour and a small (50g) of rye in my dough) and you will see a marked improvement in flavor. The dough is a bit stickier but its worth it!

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.