RU EN
☰

Recipe · v1.17

Rye-wheat bread 60/40

Rye-wheat · pan · lean

The first rye-track lesson: a simple 60/40 rye-wheat control loaf on one rye starter, without malt, spices, or scald.

37 h 40 min Until bake ends
36 h 35 min Until bake starts
1 h 5 min Bake time
1 pan loaf (~800–850 g) Yield
Rye-wheat bread 60/40
Open worksheet
When to bake~37 h to bake

Live timing needs JavaScript enabled.

Calculated for the current time; the worksheet lets you set any start.

Recipe

Current recipe

For baking now: the final working formula, ingredients, steps, and baking worksheet.

Taste & texture

The crumb is dense, moist, and slightly chewy — compact rather than open, held together by pentosans and gelatinized starch rather than gluten. Flavor is earthy and mildly tangy from the rye sourdough, with a gentle nutty, whole-grain note and no sharpness (no malt, spices, or caraway in this formula). The crust softens as the loaf rests. Keeping quality is excellent: rye retains moisture well, and the loaf stays moist for days. The full flavor is only readable after the required 12-24 h crumb rest.

As described by: Zeb Bakes: The 60/40 German Rye Bread Revisited , King Arthur Baking: Explore the Flavors and Textures of Rye

Baking worksheet

Course code R1-C1 — first control lesson in the rye track
Lesson theory rye acidity, pentosans, sticky dough, pan proofing, and 12–24 h crumb rest
Process theory rye structure is controlled more by acidity, starch, pentosans, pan support, full baking, and crumb rest than by gluten development
Use case default first choice when the goal is diagnosing dough behavior with a high proportion of rye flour before more complex formulas
Total formula 500 g flour: 300 g rye flour, 200 g wheat flour; 390 g water; 78% hydration; 10 g salt
Starter 170 g active rye starter at 100% hydration from a 20+85+85 final refresh; use 170 g in the dough and keep 15–20 g refrigerated as reserve
Working formula mix: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt
Mix after the final starter peak: starter + water + salt, then rye and wheat flours; dissolve coarse salt first
Mixing method Kenwood KVC85.004SI with K-beater on Min for 2–3 min only to homogeneity; do not use the hook, no windowpane test, no extra flour because of stickiness
Pan grease, load dough, smooth with a wet spoon, mark height; current pan is Emile Henry Petit Moule Cake
Proof 24–28 °C to 1.6–1.8x; 1.5–3 h is only an estimate, decide by dough state
Bake successful Emile Henry profile: 250 °C 10 min with steam → 200 °C 25 min → 170 °C 25 min to first probe check; remove at 98–99 °C internal
Slice wait at least 12 h, ideally 24 h; rye crumb needs time to stabilize
R1-C1 #1 fact morning slice crumb was not sticky, flavor was excellent, score about 7/10

Good to know

Why is this the next control loaf?

It removes malt, spices, and scald, making starter activity, acidity, proofing, and crumb easier to diagnose.

What if the crumb is gummy?

First diagnose starter activity, proofing, and internal temperature instead of automatically adding flour.

What if the flavor is bland?

Check starter maturity and post-bake bread maturation time.

A 60/40 rye-wheat is a simple pan loaf on a single rye starter, without malt, spices, or scald. It is the plainest way to bake mostly-rye bread: enough wheat flour for a little lift, but not so much that the dough stops behaving like rye. This is the bread to learn rye logic on before adding the colour, sweetness, and aromatics of a Borodinsky.

How This Bread Is Baked Around the World

Mixed rye-wheat bread is the everyday loaf across a wide rye belt that runs from Germany and the Baltics through Poland and into Russia and Ukraine. Where wheat grows poorly and the climate is cold and damp, rye was historically the reliable grain, and a 50/50 to 70/30 rye-to-wheat ratio is the classic balance: enough rye for the dense, moist, sour character people there expect, enough wheat for a loaf that still rises in a pan.

The reasons are the same everywhere the bread is baked. Rye has almost no bread-making gluten, so the loaf is built on a sourdough rather than commercial yeast alone — the acidity is not just flavour, it controls rye’s aggressive starch-digesting enzymes so the crumb sets instead of staying sticky. Bakers proof it in a tin because the slack rye paste cannot hold a free-standing shape, bake it hard and long to drive the centre past doneness, and then make a rule of waiting a day before slicing. In Germany this family is the everyday Mischbrot and Roggenmischbrot; in Russia and the post-Soviet space the same 60/40 idea underlies the plain “grey” table breads sold as stolovy or darnitsky. The proportions and the spicing shift by region, but the engineering — sour starter, pan support, full bake, long rest — does not.

Theory

Rye dough should not be judged like wheat dough. Gluten structure matters less; acidity, starch, pentosans, water binding, pan rise, internal temperature, and post-bake crumb rest matter more. Stickiness is not automatic evidence for adding flour, and dense crumb is not automatic evidence for adding water.

Full course map: Bread curriculum.

What Holds Rye Crumb

In wheat bread, gluten can carry much of the gas structure. In rye bread, especially at 60% rye, the structure is more dependent on gelatinized starch, pentosans/arabinoxylans, acidity, and the pan. The dough can be sticky and paste-like even when hydration is correct — that is normal rye behaviour, not a sign the formula is wrong.

Sourdough and Acidity

Rye sourdough is not only a gas source. Acidity helps control enzyme activity in rye dough and supports a cleaner crumb. A weak or exhausted starter can still smell sour, but it may not provide enough lift or a stable proof.

Use the starter near peak: domed or just beginning to recede, with side bubbles and a clean rye-fruity aroma. A sharp vinegar note, heavy alcohol, or a long collapse means the timing should be recorded as a process fault, not hidden in the final result.

Pan Proofing

This is a pan loaf because rye paste needs support. Proofing is ready when the dough has risen about 1.6–1.8x, the surface looks alive, and small cracks or broken bubbles appear. Time is only an estimate because starter strength and kitchen temperature move the schedule.

Underproofing gives a tight heavy loaf with limited expansion. Overproofing gives a weak top, large ruptures, sour heaviness, and possible collapse. If the dough reaches the target height early, bake early.

Why Not Slice Immediately

Rye crumb keeps setting after the loaf leaves the oven. A hot slice can look gummy even when the loaf is baked correctly. The learning conclusion should come after 12–24 h, with notes on knife stickiness, moisture, acidity, density, and aftertaste.

Theory Sources

Home Adaptation

This is a home-scale rye control loaf. It needs a pan, scale, probe thermometer, starter jar, and a 12–24 h crumb rest. A pH meter can help later, but the bread can run on starter timing, aroma, peak, pan rise, surface signs, internal temperature, and rested crumb.

The main home rule is not to fix sticky rye dough by adding flour automatically. First diagnose gas, acidity, pan rise, and full baking.

If Something Goes Wrong

  • Sticky, paste-like dough → normal for 60% rye; check the rye share and mix only to homogeneity, do not add wheat flour.
  • Dense, heavy crumb → check starter activity, proofing, a full bake to 98 °C, and the slicing time before touching the water.
  • Knife sticks when slicing → usually too little rest or an underbaked centre; confirm 98 °C internal and wait the full 12–24 h.
  • Collapsed or weak top → overproofing or weak acidity; bake earlier next time and use a riper starter.
  • Bland flavour → starter not mature enough, or the loaf was sliced too soon for the aroma to develop.

Ingredients

Change any amount — the rest rescale by the bread’s formula.

Component Grams Baker's %
Active rye starter, 100% hydration g 34%
Rye flour in final dough g 43%
Wheat flour in final dough g 40%
Water in final dough g 61%
Salt g 2%

Preferments, scalds, and old dough are shown as prepared components; their composition is listed in the row details and worksheet.

Ingredient details

Active rye starter, 100% hydration

Formula contribution
contains 85 g rye flour and 85 g water
State
use at peak: dome, side bubbles, clean rye-fruity aroma
If refrigerated 3–4 days
1–2 refreshments may be enough
If refrigerated 7–10 days or more
use 1:2:2 → 1:3:3 → 20+85+85; use 170 g in the dough and keep 15–20 g as reserve

Rye flour in final dough

Total rye flour
300 g including starter flour, 60% of total flour

Wheat flour in final dough

Brand the author uses
MukaMuka 13.5% protein (mukamuka.ru)
Alternatives
Aleyna Vivapol 12-13%, Makfa premium

Water in final dough

Total water
390 g including starter water, 78% hydration
Temperature
room temperature; record final dough temperature
Brand the author uses
Tap water through Barrier Iron x2 filter
Alternatives
any filtered or bottled drinking water

Salt

If coarse
dissolve in water or grind finer
Brand the author uses
Pink Himalayan salt
Alternatives
sea or table salt (avoid iodized)

Conditions and equipment

Conditions

Recipe role
60/40 control bake before more complex rye breads
Course position
R1-C1 — transition from wheat logic to rye logic
Purpose
rye starter control without malt, spices, or scald
Proof target
about 1.6–1.8x rise
Done temperature
98 °C internal
Dough mass
about 900 g

Equipment

Mixing tool
Kenwood KVC85.004SI, K-beater on Min; hook not used
Pan
Emile Henry Petit Moule Cake; if cold from the fridge, account for ceramic heat inertia
Probe
required for 98 °C internal check

Nutrition: 60/40 rye-wheat bread

Bread nutrition facts

Per 100 g of bread

200 kcal

protein 6.2 g · fat 1.1 g · carbs 40.6 g

Per slice (50 g)

100 kcal

protein 3.1 g · fat 0.6 g · carbs 20.3 g

Automatic calculation from USDA + Skurikhin database for the baked loaf after evaporation. Numbers are approximate: 1) the database covers ingredients, not finished dough; 2) bake water loss is assumed at 10% — actual loss depends on crust, time, and pan. Add 5–10% in calorie trackers if needed.

The 60/40 loaf is more nutritionally useful than a white control loaf: more rye, sourdough acidity, and likely more satiety. It is still a starchy, salted bread.

Digestion
Rye flour and sourdough acidity usually make a denser, more filling bread. Fibre and acidity may moderate starch digestion, but response depends on serving size and the person.
Helpful or harmful
As an everyday bread it is generally stronger than white bread: more grain flavour, rye, and fermentation. The risk is oversized portions or very salty/fatty toppings.
Amount
Use 1–2 slices, about 40–90 g. Slice thinner than white bread and follow satiety.
Best pairings
Works with soup, fish, eggs, cottage cheese, cheese, legumes, vegetables, and herbs. Sweet spreads are usually unnecessary.

How to eat

  • Let the loaf mature before slicing; rye crumb is easier to assess and eat after rest.
  • If rye causes bloating, check serving size, starter maturity, and FODMAP tolerance rather than assuming only gluten is responsible.

Limits

  • Contains wheat/rye gluten.
  • For IBS or FODMAP sensitivity, tolerance depends on flour, fermentation time, and serving size.
Sources

Instructions

  1. Prepare starter

    Use active 100% rye starter at peak. If needed, refresh through 1:2:2 → 1:3:3 → 20+85+85.

  2. Mix liquids

    First keep 15–20 g active starter in a clean jar and refrigerate it. Working formula: combine 170 g starter, 305 g water, and 10 g salt.

  3. Mix dough

    Add 215 g rye flour and 200 g wheat flour. Mix 2–3 min to full homogeneity; stickiness is normal.

  4. Load pan

    Grease the pan, load the dough, smooth with a wet spoon, mark starting height, and record dough weight.

  5. Proof

    Proof at 24–28 °C until about 1.6–1.8x and small surface cracks or broken bubbles. Track state, not only time.

  6. Bake

    Timers for Emile Henry: 250 °C 10 min with steam, 200 °C 25 min, 170 °C 25 min to first probe check, then 170 °C in 5 min increments only if the center is below 98 °C.

  7. Rest

    Cool on a rack and wait at least 12 h before slicing, ideally 24 h. The rested crumb is required for conclusions.

A compact step map; notes and comments live in the worksheet.

R1-C1 worksheet: 19–21 May

The three-refresh chain stays in the worksheet. Before mixing, first keep 15–20 g starter as reserve and use exactly 170 g in the dough. The key is not the calendar date but starter readiness, temperature, pan rise, and crumb after a 12–24 h rest.

  1. Day 1–2, 21:55–09:55

    Refresh 1

    Record the actual first refresh time and starter state after it. Base long-fridge schedule: 1:2:2.

    Step ingredients

    • Starter inoculation 5 g mature rye starter
    • Water 10 g
    • Rye flour 10 g
    • Yield about 25 g; if refresh 1 is already done, record actual grams
    Target
    Starter is waking up: visible rise and clean aroma without sharp vinegar.
    Check
    Enter the exact first refresh time so it lands in the journal export.
    Evidence
    Time, temperature near the jar.

    12 h timer for this step

  2. Day 2, 09:55–21:55

    Refresh 2

    Refresh at 1:3:3 only when the first stage shows clear rise, bubbles, and clean aroma. If growth is weak, wait for a clear peak and record the delay.

    Step ingredients

    • Starter from refresh 1 5 g
    • Water 15 g
    • Rye flour 15 g
    • Yield about 35 g
    Target
    Predictable activity before the final refresh.
    Check
    Do not move by the clock only if the starter is not active.
    Evidence
    Time, temperature, peak or near-peak state.

    12 h timer for this step

  3. Day 2–3, 21:55–07:55

    Refresh 3

    Final refresh at 20+85+85 after refresh 2 gives a clear peak. If refresh 2 shifts, shift this step too.

    Step ingredients

    • Starter from refresh 2 20 g
    • Water 85 g
    • Rye flour 85 g
    • Yield about 190 g: 170 g for the dough plus 15–20 g reserve after jar losses
    Target
    By the daytime mix, have 170 g of active 100% rye starter at or near peak plus reserve for future bakes.
    Check
    Before mixing, move 15–20 g active starter to a clean jar and refrigerate it. Do not mix the whole jar into the dough.
    Evidence
    Peak time, temperature.

    10 h timer for this step

  4. Day 3, 07:55–08:00

    Mix

    After keeping starter reserve, mix 170 g starter, 305 g water, 10 g salt, 215 g rye flour, and 200 g wheat flour with Kenwood KVC85.004SI and K-beater on Min for 2–3 min only to homogeneity; do not use the hook.

    Step ingredients

    • Active 100% rye starter 170 g from the final build; not the whole jar, 15–20 g has been kept as reserve
    • Water 305 g
    • Rye flour 215 g
    • Wheat flour 200 g
    • Salt 10 g
    • Dough yield about 900 g
    Target
    Thick sticky dough with no dry spots; dough temperature after mixing 26–28 °C.
    Check
    Do not add flour because of stickiness.
    Evidence
    Dough temperature and texture.

  5. Day 3, 08:00–08:05

    Load pan

    Grease the pan, load the dough, smooth with a wet spoon.

    Step ingredients

    • Mixed dough all of it, about 900 g
    • Pan grease thin layer, not part of the formula
    Target
    Flat surface and measurable starting height.
    Check
    Smooth with water only; do not add flour to fix stickiness.
    Evidence
    Height mark, dough weight.

  6. Day 3, 08:05–10:30

    Proof

    Proof at 24–28 °C until about 1.6–1.8x.

    Step ingredients

    • Dough in pan all of it, about 900 g
    • New ingredients none
    Target
    Slight dome, small cracks or broken bubbles.
    Check
    Track state, not just time.
    Evidence
    Kitchen temperature, height/volume.

    2 h 25 min timer for this step

  7. Day 3, 10:30–10:40

    Oven 250 °C + steam

    Load the pan on the rack. Add steam at the start. Bake 10 min at 250 °C.

    Step ingredients

    • Proofed dough all dough in the pan
    • Steam water for steam; not part of the dough formula
    Target
    Initial heat and moist surface without drying the top.
    Check
    When the timer rings, remove/vent steam and lower to 200 °C.
    Evidence
    Timer and oven setting.

  8. Day 3, 10:40–11:05

    Oven 200 °C

    Bake 25 min at 200 °C without more steam.

    Step ingredients

    • New ingredients none
    Target
    Main loaf heating and structure setting.
    Check
    When the timer rings, lower to 170 °C. No probe check required yet.
    Evidence
    Timer and crust state.

    25 min timer for this step

  9. Day 3, 11:05–11:30

    Oven 170 °C · first probe

    After lowering to 170 °C, set a 25 min timer. At the end, take the first probe reading.

    Step ingredients

    • New ingredients none
    Target
    See how far the crumb center is from 98 °C.
    Check
    If already 98 °C, remove the loaf. If below 98 °C, continue with 5 min increments.
    Evidence
    Probe and timer.

    25 min timer for this step

  10. Day 3, 11:30–11:35

    Finish at 170 °C

    If the first probe check is below 98 °C, set a 5 min timer and probe again. Repeat until 98 °C. The successful May 1 bake did not need this finish step.

    Step ingredients

    • New ingredients none
    Target
    98 °C in the crumb center.
    Check
    If the top darkens before doneness, tent with foil. When the center reaches 98 °C, remove the loaf.
    Evidence
    Probe, timer.

  11. Day 3–4, 23:35–11:35

    Crumb

    Rest before slicing, then evaluate.

    Step ingredients

    • Finished loaf whole loaf after resting
    • New ingredients none
    Target
    Dense but not gummy crumb; knife should not stick.
    Check
    Do not judge gumminess before the minimum 12 h rest.
    Evidence
    Tasting note.

    12 h timer for this step

Version history

  • v1.17May 25, 2026
    Problem
    R1-C1 was described as a rye-starter-only control loaf, but the ingredient list and worksheet still carried an optional yeast fallback.
    Change
    Removed yeast from the active formula, recipeMath, mix step, and short instructions; set dough mass to 900 g.
    Result
    R1-C1 now has one canonical formula: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt.
    Conclusion
    Yeast insurance belongs in a separate variation or deviation note, not inside the clean sourdough control lesson.
  • v1.16May 24, 2026
    Problem
    The final 5-minute bake-check step ended at 21:10, but cookTime and the first slicing window still counted baking only through 21:05.
    Change
    Set cookTime to 1 h 5 min and made totalTime end at oven exit; the first crumb assessment window moved to 09:10–21:10 as a post-bake check.
    Result
    The recipe metadata and worksheet now count the same bake finish, while the valid slicing window remains a separate post-bake wait.
    Conclusion
    Rye worksheet totals must include probe-check extensions when they are part of the published bake.
  • v1.15May 20, 2026
    Problem
    The current 170 g starter worksheet could still lead to mixing the whole final starter build into the dough, leaving no mother starter for the next bake.
    Change
    The final refresh now builds 20+85+85. The dough still uses 170 g active starter, while 15–20 g is kept in a clean jar and refrigerated before mixing.
    Result
    The bread formula stays at 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt. Only the starter build gains production reserve.
    Conclusion
    Starter-based worksheets should explicitly preserve culture before mixing, not rely on the baker remembering it.
  • v1.14May 20, 2026
    Problem
    After unifying R1-C1 around 170 g final starter, one research fact still referred to the old 150 g starter, and timing metadata was shorter than the three-refresh worksheet.
    Change
    The starter fact now matches 170 g from the final 20+75+75 build; prepTime and cookTime match the May 19–21 worksheet, while the 12-hour slicing window is kept as a post-bake check.
    Result
    R1-C1 now shows one number set: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt.
    Conclusion
    A later 24-hour slice remains acceptable, but slicing time is tracked separately from totalTime.
  • v1.13May 20, 2026
    Problem
    The top formula still used the older 150 g starter while the worksheet already followed the full 20+75+75 = 170 g final build.
    Change
    Recipe ingredients, hints, final refreshment, mix step, and short instructions now use one scenario: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt.
    Result
    The total formula is unchanged: 500 g total flour, 300 g rye, 200 g wheat, 390 g water, and 78% hydration. Only flour and water distribution changed between starter and final dough.
    Conclusion
    The worksheet no longer shows two competing number sets.
  • v1.12May 19, 2026
    Problem
    The top worksheet control made it look as if the recipe had only one refresh, although the R1-C1 working schedule uses three refreshments: 1:2:2 → 1:3:3 → 1:4:4.
    Change
    Renamed the start control to refresh chain start (1 of 3), made the summary explicitly list refreshes 1, 2, and 3, and updated the shared forecast to show refresh 2, refresh 3, mix, bake, and slicing.
    Result
    With the May 19 07:30 start, the worksheet visibly shows refresh 2 on May 19 at 19:30, refresh 3 on May 20 at 07:30, and mix on May 20 at 17:30.
    Conclusion
    The calculator sets the start of the whole chain; it does not reduce the recipe to one refresh.
  • v1.11May 19, 2026
    Problem
    Refresh 1 for R1-C1 has already started on May 19 at 07:30, and the worksheet should lead from that real start while still making alternative start scenarios easy to compare.
    Change
    Changed the worksheet default start to May 19, 07:30 and recalculated every planned stage through the May 20 evening bake and May 21 slicing window. The shared worksheet now has quick starts for now, today at 12:00, and today at 22:00 with a mix/bake/slice forecast.
    Result
    With the current start, mix is planned for May 20 at 17:30, bake for May 20 20:05–21:10, and slicing for May 21 09:10–21:10.
    Conclusion
    The worksheet remains step-by-step, but the start can now be selected before baking to see whether the loaf lands in a morning or evening window.
  • v1.10May 19, 2026
    Problem
    The R1-C1 worksheet differed from the newer bread worksheets: it had no top date/time calculator and still used relative step labels.
    Change
    Added timeCalculator plus concrete planned times and timeOffsetMinutes/timeEndOffsetMinutes for every stage from refreshments through slicing.
    Result
    The 60/40 rye-wheat worksheet now recalculates from the actual start like the current S1-C3, S1-C4, and Borodinsky worksheets.
    Conclusion
    Starter and proofing decisions still depend on state, but the working schedule no longer needs manual recalculation.
  • v1.9May 8, 2026
    Problem
    The current worksheet still showed the old 30 minute middle bake while the confirmed result and research note use 25 minutes.
    Change
    Aligned the active English worksheet with the successful 10/25/25 Emile Henry bake profile.
    Result
    The English page now matches the Russian current recipe and its 1 May evidence.
    Conclusion
    Use 10/25/25 as the working bake profile, with 5 minute extensions only if the center is below 98 °C.
  • v1.8May 2, 2026
    Problem
    The English rye-control page needed the expanded theory standard used by the newer lessons.
    Change
    Added process theory, sourdough/acidity logic, proofing diagnostics, slicing timing, and theory sources.
    Result
    R1-C1 now explains why rye dough is sticky and why rested crumb is required before conclusions.
    Conclusion
    Use this lesson to separate starter, proofing, bake, and formula issues before changing water or flour.
  • v1.7May 1, 2026
    Problem
    Cumulative ranges are inconvenient in the kitchen because each stage is run on a separate timer.
    Change
    Rewrote the bake plan as separate timers: 10 min, 30 min, 25 min to first probe check, then 5 min increments.
    Result
    Each stage can now be entered directly into a kitchen timer without calculating cumulative time.
    Conclusion
    The worksheet should show stage durations first; total bake time remains only a reference.
  • v1.6May 1, 2026
    Problem
    The worksheet still kept the oven schedule inside one text step instead of showing phase-by-phase timing.
    Change
    Split baking into separate checklist steps by oven phase.
    Result
    The kitchen worksheet now shows the oven timeline without reading a long paragraph.
    Conclusion
    For the current Emile Henry bake, work by separate stage timers and confirm doneness with the probe.
  • v1.5May 1, 2026
    Problem
    The diary check showed that the Emile Henry Petit Moule Cake ceramic pan was not explicitly accounted for, especially when the dough and pan were refrigerated.
    Change
    Added a separate Emile Henry/cold ceramic bake branch: after 250 °C for 10 min and 200 °C for 30 min, the first probe check comes after a 25 min timer at 170 °C.
    Result
    The worksheet now matches prior practice, where the ceramic pan often needed about 15 extra minutes at the end.
    Conclusion
    For this pan, the timer is a plan only; remove the loaf by 98 °C internal.
  • v1.4May 1, 2026
    Problem
    The bake schedule was too vague in the final phase: 170 °C to 98 °C internal without a time range.
    Change
    Updated the summary, bake step, and quick checklist to 250 °C 10 min with steam, 200 °C 30 min, then a 170 °C phase to 98 °C internal.
    Result
    The worksheet now has separate oven phases instead of one vague final line.
    Conclusion
    The probe still decides doneness, but the kitchen timing is now specific enough to follow during the bake.
  • v1.3May 1, 2026
    Problem
    The worksheet uses a 20+80+80 final refresh, but the actual bake used a 20+75+75 build.
    Change
    Added the 170 g starter variant: use 215 g rye flour and 305 g water in the final dough.
    Result
    The worksheet can use the whole 170 g starter build without waste.
    Conclusion
    The total formula stays the same: 500 g flour and 390 g water; only the distribution between starter and final dough changes.
  • v1.2April 30, 2026
    Problem
    The modern-method review found that the rye control lesson needed a clearer home adaptation and diagnostic questions.
    Change
    Added home controls for starter maturity, acidity, pan rise, internal temperature, and post-bake crumb rest.
    Result
    R1-C1 now works as a home entry point into rye logic, with pH optional rather than required.
    Conclusion
    The lesson should separate starter weakness, underproofing, underbaking, and formula issues.
  • v1.1April 30, 2026
    Problem
    The English page lagged behind the course structure and still used one-off April dates.
    Change
    Added R1-C1 course framing, rye theory, sensory checks, and relative timing.
    Result
    The English page now matches the Russian lesson structure.
    Conclusion
    Use this as a rye starter and proofing control before more complex rye breads.
  • v1.0April 27, 2026
    Change
    Base 60/40 control formula for diagnosing rye starter and proofing.
    Conclusion
    The first bake is a control point, not a product optimization.