I split my 100% rye starter 3 ways and made up the loaves to be
- 100% rye
- 50% rye 50% wholemeal
- 50% rye 50% white
OK the labels are a giveaway!
Not surpringly the 100% rye was the most dense.
I was very happy with the 50% white.
All three suffered from plummeting temperatures in our house over the course of proving, as this was over 24 hours in total. I gave into frustration and sat the rising baskets directly on top of the radiators for the last two hours before baking at 11 pm! I'm convinced I can build on this.