Rye, Baby, Rye!

Rye, Baby, Rye!

I thinkĀ  the Straight Killer Sourdough Rye recipe is ready for prime-time. 1 cup rye flour 1 cup all-purpose flour 2+ Tablespoons caraway seeds 1 teaspoon salt 1/2 teaspoon yeast 1/4 cup Yeastie Boiz Starter about 1 cup water about 1 Tablespoon honey Whisk together the dry ingredients. Add the Boiz and the honey. Trickle the water over the pool of starter, making lots of bubbles. Stir and then using a silicone spoon, keep folding dough over and over until you have an even consistency and it's not too sticky, and you have…Read more …
Working on a Rye

Working on a Rye

Lately I've been working on a Straight Killer Rye recipe. When I have it dialed in, I will share, but so far here's what I've figured out: Rye is much heavier and denser, and you need more water. And you get a workout mixing the dough! My best loaf was a 50/50 mix of rye and all-purpose flours. What REALLY gives a loaf that "rye" flavor and smell? Caraway seeds! I like the loaves better where I used honey instead of the traditional molasses. Rye needs to bake a little longer. It makes…Read more …
King Artie!

King Artie!

OK, ever since I started down this whole sourdough baking road six months ago, I've been using Trader Joe's Unbleached All-Purpose Flour for my Straight Killer Sourdough, mainly because TJ's is like 2 blocks from my house. But recently, I've been trying out some King Arthur Organic All-Purpose Flour, and I must say, it's different! First of all, I am using less water than I usually do in the recipe. Like almost 1/8 of a cup less! So if you are using my Straight Killer recipe and King Artie Flour, be sure to…Read more …