Sourdough Rye

I decided to try a Sourdough Rye recipe. My daughter wanted to have a sourdough “pet” of her own so she maintains it everyday by feeding it 1/2 cup of fresh milled rye and 1/2 cup of water.

This was the best dough I’ve ever scored. It is still flatter than the store bought flour and the crumb was dense but its flavor was very good and just the perfect “sourness”.

It took two days to make with all of the fermentation and stretch and fold time. I am hoping to get more of that “oven spring” look one day with fresh milled flour, but this will do.