Sunriser Rye

Baked these two loafs a few weeks back but have been too busy with work to post. I picked up another job as a assistant baker for Bread and Butter farm. Im excited to be learning a much as possible about every bit of rye information I can get. The owner and head baker, Adam has completely shifted to rye and spelt which is amazing. I myself am on the slow shift of having a 100% rye sourdough starter. I would really love to grow my own rye around vermont and brew beer and bake bread with it. Maybe some whiskey as well haha.

These loafs were 60% Rye, 100% Hydration 1/2rye - 1/2wheat starter, 40% spelt, and about 20g of roasted sunflower seeds. Added 85F water to ingredients, giving me a final mixed dough of 83F. Mixed for thirty minutes and bulk rest for 5hrs. Baked at 475F for 25 min with steam in the beginning.  It was a tasty loaf and it didnt last for long. I had to go to work after baking them so I didnt get to take a picture of the beautiful crumb. 

BourbonBeerBread.

Used Smuttynose Zinneke Belgian Stout for 50% of the hydration in this 100% whole wheat sour loaf.  Wanted to use Allagash Courieux, but at $19 a bottle, the $6 Smutty took its place. Toasted walnuts and fresh apple chunks for a little extra.  Dense and sour!  Not such a great idea with the fresh fruit, made great toast though.

Melvin.

Throughout the recent weeks, I've encountered days where I have more sourdough than I know what to do with.  I'm trying not to be so wasteful.  I've been keeping a container of "throw away" in the fridge.  Sourdough waffles, pancakes, pizza dough, and even sour beer have been made!  Just cracked a sour beer actually and one of my roommates explained it as tasting like vomit, which in turn has ruined my potential for enjoying drinking it anymore.  For creation of more bread projects though I decided to spawn a whole wheat version of Penelope.  Alen had brought me some really great organic Vermont whole wheat flour when he visited and so using a spent raw honey jar, Melvin was brought to life.  His eating schedule is about every 12 hours when he's out of the fridge, whereas Penelope is 24 hours.  30% starter is kept for feedings of equal parts water and flour.  Heres my first 100% whole wheat loaf!