The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stone ground

Stephanie Brim's picture

The perfect rye for bread bowls (and spinach dip)...

December 17, 2009 - 11:07am -- Stephanie Brim

I need one. Not too heavy on the rye...maybe 20% or so. I prefer using stone ground whole rye as much as possible as it is the easiest thing for me to get where I am.

Going to search the forums and blogs, but I figured I'd ask opinions about what recipes *you'd* use before I go about choosing one.

RMatey's picture

Help with stoneground WW flour +sourdough problem....

July 19, 2008 - 7:58pm -- RMatey

Well I guess it is time to stop lurking.  I am pretty new to this site but from what I've see it is really great!

Although my newbie question is about two sourdough loafs it is also about whole wheat bread.  Since the starter, proccess, recipe etc were all the same I THINK it was the flour that goofed me.

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