Strong wholemeal flour has more fiber than white. More water and kneading are needed. A rich loaf prepared with 100% wholemeal flour is great for toast.
Rye, a grass, is linked to wheat. It contains gluten but makes a heavy, sticky dough that rises slower than strong white flour.
Fresh yeast tastes more yeasty in bread-making than dried. Prove fresh yeast before using.
A sourdough starter, or levain, is flour (typically half white and half wholemeal) and water. It then lets the flour and air's wild yeasts and bacteria grow.
Breadmaking doesn't require specific equipment, but digital scales are worth it. Correct weighing is vital for baking. If you're serious, a stand mixer with a dough hook is best.
Kneading dough distributes yeast and creates gluten for an evenly rising loaf. Bread becomes light and airy.
After kneading, place the dough in an oiled bowl, cover it with plastic wrap, and let it rise until it doubles in size. Punch down the dough.