I seem to have developed an intolerance to bread… I won’t say I’m allergic to it, it doesn’t make me sick or ill, I just get an uncomfortable feeling… well, enough of that! Maybe it is the wheat, maybe it is the gluten, maybe it is the way the bread has been processed and made, I don’t know but whatever it is, I’ve come to the conclusion I should avoid wheat.
I like rye, I like rye bread and pumpernickel, I like oats and oatcakes…And then I came across an article about rye sourdough, along with a recipe, and I thought, hmmm, I reckon I will give it a go! So today I’m going to begin to make my starter; it will take a bout a week before it is ready to make into bread, but I will keep you updated!
In case you are wondering, my featured picture is taken near Rye in Sussex!
Lois Elsden 
When I first started to go to the bar years ago there was this old fella that delivered bread that drank there. He used to go up to the young men and asked them if there wives wanted to get bread. No matter how often I heard it I always laughed. Don’t see too many characters like that around anymore.Sad.
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There are still quite a few in the Dolphin!
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Love your picture! What a great pun 🙂
Just waiting for my levain to bubble for tomorrow’s sourdough wth rye …
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Oh, wow, you make it already? How do you make your starter? I’ve followed a recipe, but I’m not sure it was quite right – 50g rye flour to 75ml water – but the didn’t seem enough water to make what the recipe describes as a creamy batter, so I added a little more…. does that sound right?
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Add more, keep it quite runny if necessary, it doesn’t make much of a difference I think. The important bit is to mix it regularly and to keep it at an even temperature. Have a look at my pictures to give you an idea as to what to expect! http://gingerandbread.com/2014/09/30/going-a-little-wild-sourdough-starter-using-wild-yeast/
I’m hoping to publish the bread recipe tomorrow.
I am a great fan of James Morton, who is very critical of ‘wheat intolerance’ and suggests – as you did in your post – that it might have more to do with our industrial breads than with wheat.
I hope you enjoy the rye breads though!
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Thanks!!!
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