Hi

I am prettty new to baking, i have only been doing it since about January of this year. I am still learning the ins and outs and all the little secrets of making a decent loaf.

Please have a look at some of the loafs that I have here and let me know what you think. I am very open to feedback.

Thanks

Allan

Hi All: I read somewhere that it is advisable to add a small amount of rye flour to artesian white bread . is this true and what benefit does it add?

Having some light buckwheat flour in the refrigerator and stone-ground wholemeal rye in the freezer, it was impossible to resist baking a loaf of Karin's buckwheat rye bread. For this first attempt, the spices were omitted. After an overnight fermentation in the refrigerator, a 750 g section of dough was proofed in an oblong banneton and then baked in a preheated Romertopf clay baker. The result did not disappoint.

Light Buckwheat Rye

Crumb

Karin's recipe, even without the inclusion of spices, produced a unique and delicious bread. Many thanks to Karin for her excellent and inspiring post.

Ed

Rye flour seems to be the hardest to get.    Around here, I can get Hodgson's Mill stone ground which is flavorful but gritty, and Arrowhead Mills organic which is a an excellent whole rye, and tiny little extremely expensive bags of Bob's Red Mill labeled dark rye which I've never tried.  I have never seen anything in the supermarkets for either light or medium rye, and I've looked around a lot.   I see that on Amazon, they sell 50 pound bags of Honeyville Farms medium rye for a very reasonable price.   Has anyone tried this and is it any good?   

Hi, can anyone tell me where to buy rye flour in franklin cnty. or immediate area of Va.?

I recently tried several bags of a local produce, stone ground Rye Flour, from a place called Trade Mill, which is in Trade Tennessee near Wautaga Lake. 
Food City, a local chain of grocery stores, has this product and it's both more reasonably priced than a competitor's rye, and has a more interesting texture as far as I can tell and taste. It might be that it's more freshly ground.

They have an interesting website with videos.

http://www.tradedaysfestivaltn.com/trademill.html

I just made my first Jewish Rye using George Greenstein's formula. Without better knowledge I used Organic whoel rye flour fpr the sour and Gold's Bteer for Bread flour (unbleached, unbromated, enriched). For being my first Jewish Rye the consistency, shape and crust came out quite well but the taste was to strong on the rye side. I know that Greenstein says you can use less sour if you want a more mild taste but reading some of the blogs here I learned that there are different types of rye (like white rye) and that I should have used first clear flour (which I didn't know before). So before I start simply reducing the amount of sour I would like to get some information about how changing the type of rye or flour would affect the taste. For example, is white rye milder than whole rye? Would the clear flour affect the final taste so it wouldn't be so "rye" strong?

Thanks

I've been feeding my newly acquired Danish Rye starter equal parts rye flour and water and it's doubling if not tripling in volume big time. Since I just started reviving this dried starter I figured I'd give it about a week of twice daily feeding in order to develop and activate the culture, but with this much volume I'm forced to dump most of it out so that it doesn't explode out of its container. Is this the right thing to do? Or should I adjust the feeding quantities.

I read somewhere that rye flour really activates a culture and since it's a rye starter I thought feeding it rye flour would be the right approach. Does this also make sense?

Lastly, if I'm aiming to achieve a specific hydration of a sourdough starter that may be different than its current hydration, do I simply dump most of it, and then begin feeding it at its new hydration levels? How many feedings at the new ratios would accomplish a change in hydration levels? Do bakers constantly change the hydration levels of their starters to fit specific recipes?

Thanks all for your help!

Hi --

I went looking for some rye flour in Chicago today so I could start one of the levains in Hamelman's book. After some searching, I finally found a tiny bag at Whole Foods.

So, where should I go for rye in Chicago?

Thanks!

Heather

Flour Girl

There has been discussion of having a Handbook "chapter" on rye baking. Given the current outline, it seems more appropriate to have sections on rye in several places - ingredients, methods, recipes, etc.

So, I created this topic as a place to discuss material pertaining to rye that should be in the Handbook.

David