Recipe number 13 of #flourwatersaltyeast was supposed to be, yes, "supposed to be" Field Blend #1 , and while all the ratios and correct hydration was used, I mistakenly bought dark rye flour when white rye flour was called for. White rye flour is just like white all purpose flour in that it is a flour without the bran or the germ, but Derek didn't get that.No, Derek assumed all rye flour was born equal and thus neglected to see the "dark" label on the flour bag.
So, can I count this as recipe number 13? Recipe 14 uses dark rye flour. A quick google of the local grocery stores leads me to believe there is no such thing as white rye flour in our city. And with the outbreak of Covid-19 and the resultant panic hoarding, there may not be white rye flour left in the world. The whole gosh darn world.
So I'll consider this a complete recipe 13. The crumb is more tame with the inclusion of rye flour, not allowing for large gas bubbles that you'd find in most of the all-purpose flour sourdoughs. There's a subtle oatmeal taste among the sour tang and I'd love to use it for a deli meat sandwich if deli sections of supermarkets were allowed to give us their wares.
There's only one more hybrid loaf in this book before I bake a full blown levain loaf, but I think I'll make a pizza before then. I feel like a pizza. I always feel like a pizza... ...On another note, my scoring tool arrives Friday, so there's that...