Sourdough Rye

Mine came out ugly but tastes great. However after kneading it didn’t rise, I did use spring water instead of city water. Any ideas why? Love to know how that is supposed to be 2 loaves, it was suposed to rise in an 85 degree room and added extra starter

Followed exactly and got underdone dense and raw inside, hard as rock outside (even with the salt top). Tastes like bland cardboard. What does “silky” mean exactly? Did I over-knead? How would I know? Waste of time and expensive flour.

Note: this recipe states at the beginning that you add the two flours to ACTIVE sourdough starter. Not starter coming right out of your refrigerator or unfed starter. ACTIVE BUBBLING starter. Comes out nicely if this requirement is followed i thing. Nice taste and easy recipe.

Delicious! Thanks for the recipe!!!

First time sourdough starter for me using the no yeast method.. weeks of fermenting and I finally got down the know how I’m still in process on the first rise, 1.5 hours in and no significant rise yet. this might make me late for work. I’m going to try and refrigerate it after the forming and get back to it tomorrow morning. Wish me luck.

I made the recipe as described. The bread is quite tasty and has a good flavor. I thought the loaves were on the small side. Next time, I will increase the recipe by 50%

I was surprised at how soft and light the interior of the bread was, as most of my sourdough breads have a more coarse texture. I made one large loaf in my superstone covered baker lined with parchment paper which turned out really well. The loaf rose well and the crust was nice and crisp. It sliced so beautifully, held it’s shape and didn’t crumble. My only concern was that there was not enough of a rye flavor. I did use fennel seeds instead of caraway and that might have changed the flavor somewhat. My sourdough starter was strong and vigorous! What could I do to improve the rye bread flavor? I will definitely bake this recipe again!

I kept adding flour, took forever to knead, rose beautifully. looks great, but hard as a rock

It didn’t rise at all. I know my starter was good. used it on another recipe that came out good.

I have a very good aged sourdough starter, your starter can make or break this recipe. I found this recipe easy to follow, beginners should watch the sourdough starter videos on the main website. This was a wonderful bread. This will definitely become one of our go-to breads. used a bit more seeds as I love them and this bread wins hands down for making Ruebens. Thanks for sharing

Great taste and texture couldn’t get the nice gold outside finish. The loafs were small. Also used one envelop of dry yeast . Loved the taste will make again. It also rose nicely can’t wait to make more. Used the alternate with the salt wash.

This is delicious bread. I was worried because it did not rise much (I’m pretty sure my starter is a bit neglected) and I thought I would end up with hard-as-rock loaves. But, no! I got two small loaves that have a nice, bold flavor and good texture. I’m going to take better care of the starter and try this again. Thanks!

The texture was very similar to my sourdough starter and I ended up with something that sort of tastes of rye bread but has a poor texture and is barely edible. Not sure what I’m doing wrong. I’m using a dark rye flour – could that be the problem?

I’ve made this three times now with great success each time. Minor variants like honey instead of sugar, one loaf instead of two were easy to implement. This bread is rapidly becoming a staple in our house – – the taste is amazing, and like nothing store-bought. I do spend a lot of time kneading and my starter is very active. I’m relatively new to sourdough, but not to bread, so don’t consider this a difficult recipe.

I found this recipe to be very bland in taste. I had to add almost 1/2c. more(rye) flour to be able to handle in order to knead. On day 2,in my second rise just before baking my dough was too relaxed and I ended up with a very flat loaf. I got good crumb, but no oven spring. seems like 350Fdeg. is too low a temp. Think I will find another recipe.

Wow, this did not turn out at all. I’ve had great experience with Peter Reinhart’s recipes, as well as recipes from King Arthur, but this just didn’t work for me at all. A serious disappointment after all the time I invested in it, but shame on me I guess. I’ll stick to my normal channels from now on.

About a year ago, I decided to bake only true sourdough from starters derived from “wild” or natural yeasts. I found a wonderful yeast and began baking. I had some early successes and disappointments. Then I discovered this recipe to my great satisfaction. Although this rye bread is what drew me to the recipe, I am using it for a base recipe upon which I can easily deviate.

I’m frustrated with the way this recipe is written. It may work wonderfully for an experienced sourdough baker, but to someone new to the process it’s not helpful at all. I tried this as the first bread with my new rye starter and, after a complete failure (well, not complete – I turned it into some lovely sourdough rye crackers) I dove in and did more research on sourdough baking. I realize now that what the recipe author intends is for the baker to make a sourdough “sponge” the night before baking. It’s too bad the recipe never mentions that word, or I’d have looked into what a sponge was sooner. As directed, I fed my starter the night before but I fed my *whole* starter, not simply taking out a cup then and making a sponge. The steps for doing this are completely unclear for anyone who is unfamiliar with the ins and outs of sourdough breads and really ought to be clarified. NOW, I have a sponge sitting on my counter and will try again the proper way tomorrow. Lesson learned.

Recently a neighbor gave me a cup of 100+sourdough starter! It has worked well so I tried this rye recipe with it. Success! Next time I’ll add a 1/2 tsp baking soda to get loaf less flat; mine did not look like picture. Thanks!

Wonderful flavour and texture and it rose perfectly!

The bread had a good flavour but the texture wasn’t quite what I am looking for.