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[Dry yeast - 2 tspWheat flour - 225 g.Rye flour - 325 g.Salt - 1.5 tsp.Vegetable oil - 2 tbsp. l.Rye malt - 40 g.Boiling water for malt - 80 ml.Honey - 2 tbsp. l.Coriander - 1 tspWater - 330 ml.]

I decided to switch to baking sourdough bread. Rye bread. I grow rye sourdough. There is a recipe for baking.
How much starter should you take?
And what to do with yeast, remove, reduce, by how much?

The recipe itself:

Dry yeast - 2 tsp
Wheat flour - 225 g.
Rye flour - 325 g.
Salt - 1.5 tsp.
Vegetable oil - 2 tbsp. l.
Rye malt - 40 g.
Boiling water for malt - 80 ml.
Honey - 2 tbsp. l.
Coriander - 1 tsp
Water - 330 ml.



I plan like this:
1. I take Art. a spoonful of leaven;
2. I put it in HP, on top of all the ingredients, while mixing it a little with flour on the surface;
3. Postponement of the program for 3 hours (so that the leaven will react with the flour);
4. Rye bread mode

Reduce yeast to 1 tsp.
I am ready to listen to opinions.

[Phil]

Phil, wrote a letter, look at the PM.