No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.
- it is much easier to clean wheat starter off utensils
- the rasise of the starter was the same
- mixing the dough, basically no difference
- kneading the dough, very different. My bread has 600 g of flour, of which 100 g are in the starter. With only 100 g of rye the dough remains liquidy. The whole wheat version comes together as a “ball”
Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.
Taste is great though.