Inspired by the gorgeous rye breads hansjoakim has been showing us, I made Hamelman's 70% 3-Stage Rye Sourdough today.
I've made lots of light rye breads and enjoyed them, but I had not yet tackled a rye with over 50% rye flour. I had also never made a rye using the "Detmolder 3-Stage" method. It was time.
I don't know if it is my enduring love of the classic Star Trek Episode (remember - the tribbles ate all the quadrotriticale) or longing for the wee great mountains and lochs of Scotland (one of my past "homes away from home") but lately I've been obsessed with triticale - the wheat/rye hybrid developed in Scotland.
second endeavor after coming back to my electric oven after a month of wood fired brick oven adventures. delicious little rolls for pretty much anything, for me it was a dinner roll.
Goji is one of the most anti-oxidant berries in the world. Tibet is a barren country; they don't have much produce but they have Goji in abundance. In the health food stores in Brisbane, I sense a fab going on with these Tibetan Goji berries. They sell for a lot of money but in China and Taiwan they are dirt cheap - you buy them from Chinese herbal medicine stores. As kids, we were told to have plenty of them as they are very good for your eye sight (or so the Chinese herbal doctors have us believe). A dish that my mother often made whe
There are a couple of things you can do with stale bread. Loaves that are past their prime can still be enjoyed for toast or paninis. Dried slices of lighter bread make for awesome croûtons. Not too spoilt breadcrumbs go well in stuffings or even in biscottis. Sourdough leavened pain de campagne is an awesome choice for putting in fishcakes. If you're really adventurous, hearty rye loaves mixed with rye starter, molasses, water and raisins can be made into kvas.
Hello Baguette Masters,
I've been reading the forum for awhile and posted a few replies but I thought I should introduce myself. My name is Greg and I live in Mountain View, CA. I was a math geek in college and most of my life after that I've been a software engineer/project manager. I recently graduated from Fuller Theological Seminary. It's not clear what I'll do next for a living, but I'm currently doing part-time software contract work and handyman/small construction jobs. My hobbies & interests have included wood-working, metal-working, photography, scuba divin
I tried one of my newest gluten free recipes and came up with a very tasty bread. It had a nice crumb, a nice rise and a nice crust. When I travel I always bring my own bread. I was getting ready to travel to a family event. I sliced up one loaf and packed it in my suitcase. To be sure I would have enough bread I also took the loaf I had previously sliced and frozen the week before. When I got to my hotel room I unpacked the still slightly frozen bread, leaving it to thaw in the open air. Meanwhile, I happily ate the fresh slices as I moved through the weekend’s events.
I'd planned to do yet another bake of classic baguettes ala Hitz' formula, but after seeing and reading Pamela's blog entry a week ago, and after comparing Dan's formula with what I've been doing--they are very similar except for the liquid levain--I gave into my temptation and made the DiMuzio formula. The only change I made was to scale the formula to 1000g final dough weight (four 250g small baguettes) which isn't really a change, merely a diminuation. The DiMuzio formula calls for instant yeast, in addition to the liquid levain.
