I picked a 25% rye flour over a 10% for a sourdough and the crumb got super tight.

My starter was really active, but the loaf came out dense, almost like a brick. Should I have just stuck with the lower rye amount for a more open texture?

3 comments

3 Comments

viola_cooper622mo ago

Tbh, rye flour just loves to make a brick.

noahhernandez2mo agoMost Upvoted

My 30% rye loaves are always open.

sandraf8419d ago

Rye doesn't have to be a brick if you handle it right, lol. A 30% blend should give you enough gluten structure from the white flour to keep things open. Maybe try bumping your hydration up a bit and see if that helps with the crumb.