Morgan at King Arthur

January 9, 2021 at 1:51pm

In reply to by William Frey (not verified)

Hi there, Bill! We're sorry to hear that you're having a bit of trouble with your sourdough rye bread! You most certainly can pair bread flour with rye — bread flour typically has a slightly lower protein content than whole wheat so you may need a tablespoon or two less liquid than you normally do. Using some white flour with the rye and other whole grains can help to create a bit more structure to help support the loaf. It also sounds like the dough is getting over-proofed which is likely why the dough collapsed when transferred to the Dutch oven. Whole grains ferment much faster than white flour does so the rise times may need to be shortened up a bit. We hope this can help for future baking adventures! 

Your email address will not be published.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

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.