izawoodsman @cook_3391490
What kind of bread are you using for breadcrumbs? I have access to many types of bread, so if it doesn't matter do you have a preference?
Felice @morinoko
You can use anything really, but I like to use breadcrumbs from darker breads that have rye in them.
izawoodsman @cook_3391490
I am getting a hydration at just over 64%. Is this supposed to be that dry? My Jewish rye is 68%. I took this to 71% to get it to come together. I figured your culture at 100% for the starter. I ....
izawoodsman @cook_3391490
... use a firm starter at 79% hydration, so am trying to get this right without too much extra side work. Any input is greatly appreciated. I will put a pic up of this attempt.
Felice @morinoko
My starter is 100%, but this recipe I made with a baker and I'm not sure what his starter was. The dough was quite moist, it couldn't really be kneaded well, so we just did enough to shape it.
Felice @morinoko
I have not, but I think they would be great! I actually can't buy them where I live :( But I just bought a grinder so I hope I can make something similar to chops with a rough grind!
