Hello, 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 

Only 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

Here 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.