the secrets of rye? introduction
I thought i should introduce myself....as i just recently joined and saw the intro part of the forum. i live in north texas (born in ny and grew up in cleveland oh) and i have been baking bread off and on for 35 years.....(hate to admit to that....) since i was 16.....mostly challot as i'm jewish, but i've also done a sprouted wheatberry which is quite tasty. i'm interested in getting the 'secrets of rye breads...' as i really have a desire to bake the ultimate 'jewish rye' given my backgroud i've tasted some killer ryes at various delis and would love to replicate this for my family. i also am into whole grain baking and i wonder if it is posible to make a jewish rye that also has whole wheat....would this be pumpernickel? i have recently aquired the reinhart whole grains book, local breads, maggie glezer's book a blessing of breads, and la brea bakery...i've owned laurel's bread book for many years. i made a whole wheat rye bread from laurel's bread book which tasted good but did not rise AT ALL. i have 3 differeint starters going, one from reinhart, glazer, and la brea. i had done a starter from laurel's book the rye starter only to realize after reading on the site and other places that a starter that had any amount of conventional yeast is not a true starter. so i pitched it and started over. the site is fantastic, so much knowledge and so little time to read! i have much to learn and am looking forward to this.....
deborah