Restriction is a great stimulus for change, and lately I’ve been shaking up my usual sourdough, partly because I ran out of wholemeal flour. That led to a couple of white loaves, a few with semolina (very nice), and then, since I was on a roll, so to speak, I sourced some rye flour. For some reason it’s been hard to find here for a year or so, but getting it reminded me of the advantages of sourdough.
My first loaf was 1/4 rye flour with a heaped teaspoon of caraway (delish), then I thought I’d try a heavier, 1/2 rye loaf. The sourness is somehow accentuated in this loaf, and it tastes great. As you can see, the weakness of the rye means a flatter loaf as it slumps during rising, but the crumb is all there, and nice and even.
By the way, the semolina dough (1/4) is really good for pizza. The biggest success there was a blonde pizza; just fior di latte with a little rosemary.