Tuesday, April 12, 2011
40% Rye Hazelnut Fruit Load
A friend asked me for some sourdough starter recently but I was unable to give him then because I had thrown out my existing culture. I promised to give him some as soon as I have started a new culture.
To test this new culture, I decided to bake some rye fruit and nut bread. I had only some Pilsbury Maida and the remaining organic rye flour. The formula was based loosely on Hamelman's 40% rye sourdough formula.
The loaves turned out a little flat as I included a little more water than the formula called for. Their lack of beauty was compensated by the robust flavor.
I can't wait for the morning to slice it and see how the crumb turn out. Just thinking of the bread with Sarabeth's Blood Orange jam and butter has already got me drooling.