Has any one tried this formula
http://nybakers.com/recipes/Sauerteig_roggenbrot.pdf
I am at step 2 twelve hours in and it still looks very wet. Can I re mix this with the grains and add more flour to adjust the hydration, or should I persivere with the wet dough?
thanks
Ian
Those of us who have volunteered to test recipes for Norm's book have received our first recipes. We have been asked to not share the recipes, naturally, but Stan has told me it's okay to post photos. It's a bit of a tease, I know, but, from another perspective, it's publicity for a much-anticipated project of two esteemed TFL members.
For those other recipe testers willing to share their own results, I propose using this topic to collect photos of your breads/pastries/cookies in one place.
