How to keep the bread crust crusty and softish pizza dough.
Firstly, thank you to all the useful replies I have received for other questions.
Firstly, thank you to all the useful replies I have received for other questions.
Growing up in St. Louis in the early 60's we bought a rye bread with a coating of corm meal (maybe) called tzitzle rye. Does anyone know exactly what the crust is rolled in to make it "tzitzle?"
Forgive me if this is in the wrong place. I have googled and didn't come up with anything to interesting. I will continue my quest but just curious if any of you have a *tested* recipe for strawberry jalepeno jelly/jam? Thanks
Hello again...
I've had the same thing happen twice now. I start the culture with half AP half WW/rye, gets going, increase % of white flour and feed more each feeding (every 12 hours), after a week or so strong rise, nicely sour and lemony, makes good bread. After another week, loses a lot of the sourness, smells neutral but not offensive, few days later bitter, makes bitter unedible bread, though it still raises the bread well.
Lately I've been baking delcious bread by the almost no-knead method, using bulgur wheat instead of whole-wheat flour. Bulgur adds nutrients and fibre, and the bread stays fresh longer. I've used coarse and medium bulgur wheat - the fine grind doesn't add much character - and firik (a.k.a. frekeh, freekeh and farik), which is green wheat, parched or roasted, then dried. Firik adds a light smoky taste, and a hint of sourness. I buy it at a Turkish grocery store, but any middle-eastern grocery store should have it.
The basic recipe is:
Haven't had much time to bake bread recently, but did bake this for WeeSyd's second birthday!
It's a sponge cake with a custard and cream filling. The marshmallows on the outside proved to be a real hit with the kids.
Syd
I do (this is a tease ) ....
Stan Ginsberg
www.nybakers.com
Can anyone please advise me on how to handle a high hydration dough without getting into a scary mess. I just can't get to grips with it, it goes everywhere and even begins picking up objects it comes in contact with. Please, please help I desperately want to attempt these gorgeous looking loaves that use this wet dough. I would be forever in your Dept!