A Stir The Pots Post


by | Mar 25, 2016 | Bread, Rye, Sourdough

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! 



  1. Jonitin

    Hi Juliet, yes it’s 100% single detmolder sauerteig!


Submit a Comment

Your email address will not be published.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

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

PHP Code Snippets Powered By : XYZScripts.com