Sunday, July 20, 2008

2nd Litho Rye

The next Litho Rye I made turned out pretty damn good. I added some honey, which helped.

  • All natural starter (sourdough!)
  • Great flavor (nice rye, not too sour)
  • Great texture (good size holes; nice chewy, spongy crumb; not damp)
  • Crust wasn't too thick
  • Beckey liked it!

  • Crust didn't brown on top too well (I took it out of the baking pan after 20 minutes, and just set it on the stone, so at least the bottom picked up some color)
  • Crust wasn't very smooth on top
This one is pretty close; if I can get the crust issues worked out, it will be a good loaf

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