6 Reasons Rye is Popular in Sourdough & What to Know Before Using it
Why is Rye Flour so popular in sourdough bread?
The process of traditional sourdough fermentation helps bring out the best of the unique properties in rye flour, that breads using baker’s yeast can’t.
#1. Rye Speeds Up Sourdough Fermentation
Rye flour has an especially high level of activity in sourdough bread when compared to other flours.
#2. Rye Adds a Very Unique Flavor Profile
Rye offers an extremely complex flavor profile, and bodes particularly well to long and slow sourdough fermentation.
#3. Using Sourdough to Ferment Rye Makes it Less Dense
If you’ve ever eaten a 100% rye bread, you’ll have definitely noticed that it is dense, dense, dense!
#4. Rye Helps Keep Sourdough Softer for Longer
Sourdough bread tends to have a slightly drier texture than yeasted breads, but rye helps to bring back some of that moistness.
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