Bakerina
detmolder rye -- freshening sour
The Detmolder method involves a three-stage build of the sour prior to the final mix. The freshening sour, pictured above, is the "first stage" sour, cultured to develop the yeast activity. The second stage involves adding enough flour and water to make a stiff, low-hydration dough, and fermenting it at a cool temperature for 15 to 24 hours; the cooler the temperature, the longer the fermentation. (Mine is fermenting in a cooler at about 50F.) The second stage develops the acetic acid in the sour. The third stage sour is a loose, high-hydration sour, fermented at 76-80F degrees for 4 or 5 hours; this develops the lactic acid in the sour.
Once the third stage is done, the final dough is mixed. Because the sours have been working for so many hours, fermentation time for the finished dough is pretty short -- around 10-20 minutes. You can add a little dry yeast if you want to, but if you follow the time/temperature requirements of the dough, you shouldn't need to. Because this is a 90% rye bread, the rise isn't quite as lofty as it is with breads with a higher percentage of wheat flour in the dough, and dried yeast won't get you around that. :)
detmolder rye -- freshening sour
The Detmolder method involves a three-stage build of the sour prior to the final mix. The freshening sour, pictured above, is the "first stage" sour, cultured to develop the yeast activity. The second stage involves adding enough flour and water to make a stiff, low-hydration dough, and fermenting it at a cool temperature for 15 to 24 hours; the cooler the temperature, the longer the fermentation. (Mine is fermenting in a cooler at about 50F.) The second stage develops the acetic acid in the sour. The third stage sour is a loose, high-hydration sour, fermented at 76-80F degrees for 4 or 5 hours; this develops the lactic acid in the sour.
Once the third stage is done, the final dough is mixed. Because the sours have been working for so many hours, fermentation time for the finished dough is pretty short -- around 10-20 minutes. You can add a little dry yeast if you want to, but if you follow the time/temperature requirements of the dough, you shouldn't need to. Because this is a 90% rye bread, the rise isn't quite as lofty as it is with breads with a higher percentage of wheat flour in the dough, and dried yeast won't get you around that. :)