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Submitted by az.hummer on May 3, 2008 - 11:16am. Looking for Rye and Whole Wheat FlourHello, fellow bread enthusiasts.
I recently moved to Glendale, AZ. Our family likes dark breads of all kinds...including multi-grain, rye and whole wheat. I have had no luck in finding Rye Flour at our local grocers. The Whole Wheat flour is available, but in small 5 lb bags and is very expensive. Any suggestions where I could buy 25 or 50 lb bags of these fours in the Phoenix/ Glendale area? As you can see from my photo, I like baking specialty breads, like the traditional Russian Easter breads. However now I am looking to bake some basic, spongy dark country breads with texture and a good crust. Looking forward to your suggestions Elena May 3, 2008 Submitted by Mini Oven on February 20, 2008 - 10:08am. Rye type 960 HaberfellnerSubmitted by hildegardtschen on July 23, 2007 - 6:52pm. Basic Bread using Apple StarterOnly weekend I have enough time to make bread, otherwise only muffins I could. I cultured a starter using apples, nice odour and taste. The breads are also crunchy, light and soft. Recipe: 200g All-Purpose flour 5g Rye flour 95g bread flour 2g Salt 2g instant yeast 40g apple starter 150g water Submitted by Mini Oven on June 5, 2007 - 1:00am. Siegfried-Sourdough made with milk, 10 daysHere is a little gem, fell out of my cookbook (guess he figured his time was ripe). It is like a Friendship Bread in that one is given Siegfried sourdough sample and a recipe with instructions. I think it's funny how it contains both metric and cups. I would just take a sample of your own sourdough and try it. How much? Anywhere from a tablespoon to 1/2 cup, up to you.... Thoughts & comments welcome. |
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