Mix 100 g of whole
grain rye flour with 100 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter and let it ferment until puffed and bubbly (until the next morning).
Not exact matches
Also, doughs made
with all - purpose or bread
flours will have more tolerance than doughs made
with whole
grain wheat or
rye flours.
My fave
grain flours are whole wheat, along
with corn
flour (Bob's Red Mill), barley
flour,
rye flour.
Both of our spelt breads are leavened
with a
rye sourdough starter and the balance of
flour is 100 % spelt
flour: 100 % whole
grain spelt in the case of the Spelt Levain, and a blend of Type 85 % (lightly sifted, so that 85 % of the original Whole Grain remains) and 100 % whole spelt, in the case of Spelt Levain with Dried P
grain spelt in the case of the Spelt Levain, and a blend of Type 85 % (lightly sifted, so that 85 % of the original Whole
Grain remains) and 100 % whole spelt, in the case of Spelt Levain with Dried P
Grain remains) and 100 % whole spelt, in the case of Spelt Levain
with Dried Pears.
My changes reflect an attempt to incorporate more whole
grains; at some point I will probably try this
with some
rye flour.
When you use whole
grain rye or wheat
flour, the
flour is covered
with a LOT of microorganisms.
Using
flour with low gluten content (Substitute only part of the bread
flour for
rye flour, whole wheat
flour, or other whole
grain flour; use bread
flour instead of All - purpose
flour.)
In the evening, mix 25 g of whole
grain wheat
flour with 25 g of water and 1 heaping teaspoon of (active *)
rye sourdough starter.
In the evening, mix 150 g of whole
grain wheat
flour with 150 g of water and 1 heaping tablespoon of (active *)
rye sourdough starter.
Made
with varying portions of
rye grain and
flour,
rye bread, particularly dark
rye bread, has a low glycemic index.
Cereal
grains and all processed foods made
with them such as barley, corn (including corn on the cob, tortillas, corn chips, corn starch, and corn syrup), millet, oats (including rolled oats and steel - cut oats), rice (including basmati rice, brown rice, white rice, rice cakes, rice
flour, rice pudding, and rice noodles),
rye (including
rye break and
rye crackers), sorghum, wheat (including bread, crackers, rolls, muffins, cookies, cakes, doughnuts, pancakes, waffles, pasta of all kinds including spaghetti and linguini, pizza, pita bread, flat bread, and tortillas) and wild rice.
While you don't have to strictly avoid wheat products such as breads, flat breads are OK, made
with a high quality wholemeal
flour, water and salt only, it is better to avoid wheat,
rye, barley, spelt and even oats, all gluten containing
grains, for a while until your digestion and immune system improves.
It's been quite a while since I made plain
flour pancakes, and since then I've been experimenting
with different
flours, both whole
grain and gluten - free, such as — almond, whole wheat, chickpea, and
rye.