June 19, 2023 - 9:11pm
Rye is extending bulk fermentation time.
I've recently started adding 4% Rye to my sourdough. I've done about 4 tests now and believe it has extended my bulk fermentation time by and 1-2 hours in comparison to no rye. Nothing else has changed between these tests including method, ingredients, dough temperature and starter. Only other factor I can think of is acidity but I'm not very versed in that and I've used the same starter and dough temp so I dont think that would be a factor?
Most of the sources I can find on the internet say Rye can sometimes speed up fermentation if anything so I thought I'd post here to get some more thoughts?