I have been having problems with my rye sourdough. The final product has tended to be super dense, acid, or just dead on arrival. What was wrong? I queried Quentin Berthonneau, whose advice reminded me of previous input from Kamel Saci. Smart minds think alike, I guess. Anyway, their suggestions were about temperature; warm up the water, refresh and boom, no more problems. And now I got some sweet rye to smile about!
Jacques Pepin
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...
Is that bread 100% rye?
Hi Juliet, yes it’s 100% single detmolder sauerteig!