This past weekend I made Hamelman’s Vermont sourdough, which has 10% rye in it, along with some procedural differences. What a difference all these little changes make! The rye gave the crumb and soft and chewy texture, and overall the…
This past weekend I made Hamelman’s Vermont sourdough, which has 10% rye in it, along with some procedural differences. What a difference all these little changes make! The rye gave the crumb and soft and chewy texture, and overall the…