Hi

I made a other/starter ala Peter Reinharts Whole Grain Breads. Then I made a varient of RYE SANDWICH METEIL. Pages 112-115

 I was too short of time to drag out the vitamix to grind grain so I just used white flour for the soaker, and later on used rye for the final dough with white flour to dry it out. I used butter and sunflour oil and increased the salt to just over two teaspoons. (for me the betty crockre measure of 1/4 teaspoon per measured unsifted cup works perfect). The bread baked very very nicely.

I opted to raise it on a glass pieplate and put the whole thing on the baking stone, at 400 not 425, (I do not have parchemnt paper, I know a greased piece of brown paper would work nicely as well, even on the stone), then pulled it off the pieplate at 20 minutes and raised the oven to 425 ,unneeded I think but I wanted it to get closer to the iseal temp from the book.

Looked wonderful smelled grat, but , it has a bitter aftertaste especially at the crust. IS this a factor of my mother or the sye flour?

before I bake another to test the concept I would love a response from the baking community. I took pics if anyone is interested. If you are on LI and we can hook up while it is fresh I can give you a slice to toast or eat as is.

thanks

 Sparkie, LI NY