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Interesting, that prob explains my rather dull rye loaves.
So for anything with rye, long cold fermentation is key? Or just long?
kboy-
I'm definitely too new to the game to answer that. I'll try and remember to ask the boss this evening.
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So for anything with rye, long cold fermentation is key? Or just long?
I ferment my rye for 3-4 hours at room temp and get good results (see recipe upthread) but as with all fermentation generally the longer you go the more complex flavours you tend to get developing.
The_Seldom_Killer
Arducius
That's the trade off. The further you get from a long aged starter, the closer you get to a plain rye flour loaf.
Our starter is pretty stiff and after about 6-8 hours we get a good flavour from it. We don't fridge ferment though. Might do if we do the sourdough version.