Old 12-17-2008, 06:50 PM
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Il Pizzaiolo
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Location: Virginia
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Default Re: Traditional Miche

Originally Posted by Dutchoven View Post
It looks great! That looks like ours...with the exception that ours is not a sourdough in the sense of a purely wild yeasted bread...we use preferments or soakers...a good idea for your rye starter is to feed it every now and again with just white flour...once it gets a high percentage of rye flour it is pretty lean on the starch side so it can get really tangy...
I was wondering about that. I do like the tang, but it can get a bit out of hand in some breads. This recipe used starter in a preferment, so it gets a double dose. I'll have to be careful not to let my starter get too sour or I won't eat the bread! I must say it was one of the more active doughs I've made. Must be the rye flour.

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