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Submitted by loydb on November 7, 2011 - 1:50pm Whole Grain 25% Sour RyeThis was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:
It's cooling now, I'll taste this evening!
Submitted by mmmyummy on December 11, 2009 - 11:08am Happy ChannukahMerry Christmas and Happy Channukah, In my first post to this addictively delicious site, may I ask folks out there for recipes for sufganiyot, or yeasted doughnuts, typically served on Channukah? I would especially appreciate recipes that do not contain dairy products. If anybody has a sourdough version that you like, I would love to try it. Come on guys, we have 8 days so let the games begin...
Submitted by plidov on February 11, 2009 - 2:38pm Rye starter - smell questionFirst time at posting here - couldn't tell if there was an existing topic to add on to... I've been baking sourdoughs for a couple of years now and wanted to try working on a rye bread. I began a starter on Sunday using Daniel Leader's recipie from Local Breads. I'm using Bob's Red Mill organic rye flour and bottle spring water. The starter appears to be behaving properly - bubles forming within a poridge like mixture with some rising begining by day three. My question is about smell. Leader says that the mixture should have a sour smell and taste, almost like the aroma of apples left out in the fall. I think mine smells more like smoked oysters. Should I take this as a sign that some non-desirable bacteria worked their way in (container not fully sterile?) and start over? Or do I just need to adjust to this smell and keep working on it for a couple of days? I've never smelled a rye sourdough starter, so I don't really have a reference point.
Thanks, Phil |
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