Hey /ck/ I'm going to bake a loaf or two of rye bread tomorrow

>>8853937
>rye
rye needs sourdough
this will take some time to prepare

>>8853954
Well I don't really care, I just want to start preparing this tomorrow.

>>8853957
start with preparing a sourdough then
tasty but you need patience
can't really help you with details but there are a lot of recipes

>>8853984
Yeah I'm just having a bit of a hard time because every recipe seems to be a no sourdough recipe.

>>8854006

try this
http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/

i tried something like this 2 times and it smelled like apple, really nice

then go for something like that
https://www.thespruce.com/how-to-make-a-rye-sourdough-loaf-434947

only tired kvass once and it failed terribly, cant help you with that

>>8853937
dont hallucinate

>>8854547
What do you mean?

>>8854625
use wheat for quick bread
rye has shit taste and texture if not fermented

>>8854637
I don't want a quick bread though. I don't care how long it takes.

>>8853937
Did you start the sourdough already? Post pics?

>>8853937
terrible crumb.

800 grams of dark rye flour
400 grams of 100% hydration starter
450 mL water
Tablespoon of salt
Two tablespoons of crushed caraway seeds
Mix flour, starter, and water
Rise for about two hours
Add salt and seeds
Another hour
Put on stone in preheated 450F oven for 45 minutes
Reduce to 350F and bake until hollow sounding when rapped
Let loaf rest for a day or two