Baking the perfect 100 rye bread sourdough at home
I've spent months trying to master the 100 rye bread sourdough, and if there's one thing I've learned, it's that you have to throw almost everything you know about wheat baking out the window. If you're coming from a world of airy Tartine-style loaves with big holes and stretchy dough, rye is going to feel like a total shock to the system. It's sticky, it doesn't "bounce back," and it honestly looks more like wet cement than bread dough for the first half of the process. But once you take that first bite of a deep, earthy, tangy slice of pure rye, you realize why people in Northern and Eastern Europe have been obsessed with it for centuries. ...