I just bought some rye flour and would like to try my hand at a rye loaf. I was wondering if anyone knows a good simple beginer recipe. Every recipe I come across has onions, or 100% rye, or marble rye. I want just a plain rye loaf to start with.
This website is great. I recently starting making my own bread using Mark Bitman's NY Times no-knead recipe. I've had tremendous success with it and I am using a clouche. The crust and crrumb almost perfect and I am creating some nice loaves.
I wanted to try a sourdough loaf at the request of my 10 year old daughter. I used Mark Shepard's Simple Sourdough formula/recipe for a starter and the bread.
So I've been baking sourdough bread for quite some time. I keep two starters only, one captured from wild grape and one from unsprayed apples. I used to keep a rye starter but gave it up.
After reading about how wonderful Desem bread is, I'm thinking I'd like to try it... however...
Does the yeast in a starter die off once the starter is established?
I thought you all might appreciate the ridiculousness of this story. My German language tutor, who is an exchange student from Germany, asked me to make and sell her a couple of loaves of bread for her parents who are coming to visit from Germany. A side note: this in itself is thrilling and pretty nervewracking. Anyhoo, I asked my boyfriend to pick me up 10 ounces of rye berries at the store, he said ok and went to the store. When he came back he said to me, "This sure seems like a lot, what are you doing anyway?" Well I looked in the bag and there sat two full plastic bags of rye be
Has anyone heard anything about the Michael Suas book? Amazon.com is telling me that it is having trouble getting it. The original publication date was April 4.
A flatbread oven like my Sister-in-law has
I just recently joined this site. I found in by coinscidence, and it is looking really interesting.
However, I can't seem to see, if there is a way to list all recipes on the site, or if I have to sift through the forums. Any clues?
As I am new here I posted my first two loaves of sourdough under the pictures forum the other day. I am not sure where to post this question.
My loaf tonight was a boule, my first. I made three pretty slashes, (at the time) and slid it off onto my baking stone. I had a huge blow-out in one of my slashes. Did I not let it rise enough on the final rise or did I slash too deep? Any thoughts, advice?
Thanks everyone, you are all great and I am learning so much!
I cannot get the pic to load but here is the link!
I'm looking for recipes for:pan de coco,pan de sal,chinese breads and for hopia baboy.
What is laminated pastries???? Does anyone can help me??