New from Portland, OR
Hello, everyone. I'm re-entering baking after a 10 year hiatus. I baked weekly for 20 years and had long standing rye and bread flour starters. I let them lapse when I went on a low-carb diet. Although, I lost 80 lbs, I desperately crave bread (really the only thing I've missed), so I decided to try to work up some recipes for real bread made with whole grains and lots of fiber. I've restarted a wild yeast rye starter and a regular sourdough starter and have made some whole rye bread (using a bit of added vital wheat gluten) and some pumpernickel, as well as some regular boiled bagesl because the fam really likes them. Current challenges are getting really high gluten white flour, rye chops and some of that resistant corn starch. I'll keep everyone posted.