Should I add rye flour to levain, final dough or both?

Should I add rye flour to levain, final dough or both?

Hello Gurus,

I have been very happy w my sour dough baking progress thanks to this site.   My last loaf, Hamelman’s Pain au Levain with whole wheat had a small amount of rye in it: both in the last levain build and in the final dough, though just 5% over all.  The taste was really lovely and mellow and yet sweeter than all wheat breads (mixes of ww and white).

Floyd had a nice bit on rye in the archives on rye: http://www.thefreshloaf.com/handbook/rye-flour

I am doing a 5-grain levain next which has cracked rye as part of the soaker.  But I am thinking to add a bit of rye to the final build as well as the final dough to capture that lovely subtle flavor.

Should I put some in the final build, the dough or both?

Thanks in advance.

hester

 

Source: Fresh Loaf