Does Rye Flour Make Sourdough Extra SOUR?

Many people have said that adding whole grain rye flour to the dough will make sourdough bread extra sour. In this video, I put that to the test.

Here's my master sourdough bread recipe that I mentioned in the video:

[Sarah-rdqy]

Grant, after watching and baking bread and english muffins and pancakes from your recipes I have thrown away all the other recipes I had. You are a genius, I thank you for sharing your knowledge with us. "Grant Bakes" is all I need in my baking life lol.

[PaulHerzlich-xoox]

I love the experiments and thanks for all your videos. I notice a lot of people say this, and I find it too - add rye to your starter, not your dough. More rye in the starter for longer seems to increase sourness, along keeping the starter on the wet side (slightly more water than flour, not 50-50).

[crashcopter]

You're the Ba-King! Thanks so much for all your hard work! My baking is a billion time better because of you.

[iamrobcrawford]

Thanks for the experiment. I have found that adding a bit of rye flour to my starter for one or two feedings definitely makes a flavour difference, even if using only white flour in the recipe. It adds a lot of complexity to the starter. Give it a try.

[galemartin]

My understanding has always been that the bulk ferment is what causes the sourness. At least 7 hrs of bulk ferment. And it just makes sense in that this is when it is actually "FERMENTING ". It works for me! 😅

[ZenaHerbert]

I only use dark rye in my starter and it seems very robust and healthy. I'll try this new combination for the next loaf, it sounds great. Thank you for your recipes 🙂
I often add caraway seeds and that seems to enhance the sourness

[susanbeal]

I like the mild sour dough
loaf w crunchy outer crust and soft, fluffy interior … using KA white bread flour in starter and dough … when I add in KA wheat flour … I don’t get the loft .. and taste is different….
I bought a loaf of bread tonight first time in a year …a baguette… it was too sour .. dense … and yes from a reputable, wonderful bakery 0:03 in SF area ..
…would be open to a slight increase in sourness but think Grants master recipe is best!
Darn … what a teaser … we now have to wait a week to learn the secret ingredient!

[debrapaulson]

I use freshly milled grains using all whole grains or using a 4:1 whole grain to bread flour. I have added quinoa tans kefir. Makes it so much healthier than white flour.

[randygerardot]

If you want the rye flour to affect the sourness put it into the starter when you do the last refresh before mixing and not just into the dough itself. The rye flour straight into the dough will give it a nice flavor but the sour comes from the rye in the starter itself. I also find a 48 hour proof before baking makes a huge difference in terms of sour.

[alfontana]

Thanks Grant for your video. I have been using 20% whole wheat or dark rye flour for my sourdough bread. 100% bread flour now seems somewhat bland for me but friends sometimes prefer that taste.

[krazyolie]

My latest starter is rye only, I don’t think it’s tastes more acidic but it has a distinct flavour profile which maybe some might identify as “more sour”.
Usually I just add white flour as there is enough whole grain in the starter itself

[jeannineross]

I suggest doing a taste test comparison the next day. I have found the bread with rye, or rye and whole wheat up to 25%, really gets more sour the next day. I don't have a way to check the pH, but I would bet it would show on a pH meter.

[mikesampson]

Hi Grant, that's interesting, a good test. I use rye flour in the starter, it just works well consistently. I do try different flour mixes in the sourdough, often 80% white, 20% wholemeal which is a favourite. Our local mill produces a malted rye grain flour and I've used that in the mix which gives a slightly denser bread but very tasty. There's no end to sourdough, learning all the time, most of it from your videos, thank you!

[barrychambers]

Fun experiment! Thanks for sharing! May I suggest trying a double blind test with 3 tasters. Tasters wash their mouth out after each tasting, and the breads are given in reverse order for the second tasting. You can't be in the test in any way because you already have assumptions about the breads. If you are the only one tasting the bread then it is purely anecdotal evidence.

[TravelingGigi]

I’m on a quest too Grant. My sister wants the “sour” flavor, she’s used to store bought sourdough and whatever they add to it, be it vinegar or citric acid. Today I am testing citric acid in my dough vs a regular dough that I baked after three days. I’ll let you know if she thinks I’ve captured the “sour taste “

[debrahooper]

That’s interesting. I find that feeding my starter with rye and using 100g of spelt flour gives me a more sour flavour.

[mattymattffs]

I like adding a variety of different flour in 10-20%. Red fife, rye, whole wheat, it all adds something.

Because of the hydration, the bread takes the same time. To bake it, you have to dry it out.

[Cbbq]

My regular sourdough loaf is around 25% whole wheat, rest bread flour… love the rustic taste. On my next bake plan to reduce my WW to around 20% but add 5% whole rye… hoping to gain a bit of that malt like taste. Cheers from Canada

[Rye_d_baker]

You know grant, you’ve just given me a hint to use my rye starter to make 100% white bread flour, since my rye starter is still ripe.

[laineberning]

Grant, thank you for sharing your experiences.

I’ve developed a more sour starter by only feeding it with rye. I also feed my starter daily. The higher protein and daily feedings boost the bacterial activity, and therefore the acid byproducts. However, the boost in acidic acid breaks down the gluten more quickly (as will citric acid). So, a two day cold fermentation didn’t work for me. I find 12 hours in the fridge is the max before the gluten breaks down too much.

For a longer ferment, you can add gluten, bringing up the gluten (protein content) to 15%

When I bake a white loaf, the rye flour in the starter seems sufficient to add the flavor complexity.

I’ve read that you get the same results using a whole wheat starter, but I’ve yet to try it.

I so enjoy the intersection of science and art that comes with sourdough baking. Good luck!!