5 Comments

Thanks for posting. I tried this &, for some reason, even after 6 hours on the counter, the dough was not ready. Perhaps prefermenting all the rye flour would help speed things up.

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did you bake it? As Rose mentions, it doesn't spring much before baking, but should in the oven.

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yes. I got very little oven spring, but there were large air pockets just under the crust, a gambler's tell for underfermentation. I know my starter was fine bc I also baked a 40% rye bread that sprang like crazy in the oven.

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Hi Andrew, is it possible to replace emmer flour with another flour? I really want to make this recipe but I haven’t had any luck finding emmer flour. Thanks

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I'm sure whole wheat would work!

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