Should I add rye flour to levain, final dough or both?
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.
Source: Fresh Loaf