The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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AnyAnnie's picture

100% Sourdough Rye not rising much, distressingly gummy.

September 10, 2012 - 1:29pm -- AnyAnnie

(An introduction before my plea for advice---I've been coming to The Fresh Loaf to learn from your helpfulness for almost six years now---and every one, from the first pita to the recentest baguettes ciabatta, has come out lovely to eat and lovely to learn from. After a recent trip north, I decided I wanted to learn to make 100% sourdough rye, and it's the first thing I've been stuck enough on to feel like I need to ask for help.)

razl's picture

Reinhart Whole Grains -- heavy and gummy loaf?

February 1, 2009 - 2:49pm -- razl
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I've been trying to make Reinhart's 100% whole wheat sandwich bread. This is the first bread I've tried to bake outside a bread machine, so I don't have a good handle on what I should expect at each stage --- and whether Reinhart's dough should feel different than normal bread doughs. So I was hoping some of you could help me troubleshoot. :) Any suggestions or ideas would be much appreciated.

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