The artisan sourdough rye has become my favorite recipe…I am still working on proportions of water to flour . My wish is to make the dough a bit less wet so it can be handled easier when proofing and shaping without losing the terrific end result taste!
I was wondering if 1) has anyone changed the proportion of white to rye ( and water) in any significant way and what have the results been ? 2) Has anyone used almost all rye and a little white and gotten any kind of result ? 3) Can you use only rye and what what would that do to the amount of water needed?
- Is it possible to use whole wheat flour for the white and would that be OK?
Thanks for all your help/answers…