December 28, 2014 - 4:10pm
Rye Test 9B
It is said that all good things must come to an end. And so, herewith, is my last post from the Group B rye breads recipe testing.
Ginger-Plum Bread
Scalded-Rye Bread
Paul
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It is said that all good things must come to an end. And so, herewith, is my last post from the Group B rye breads recipe testing.
Ginger-Plum Bread
Scalded-Rye Bread
Paul
What a nice combination ginger-plum and rye. I bet that one tastes really good. The scalded rye crumb looks good and moist. I'm not a fan of the burnt crust. One of my last rye bakes was burnt and needed to be sawed, but the crumb and the flavor were very good. In seeing a lot of other ryes not in the testing this appears to be a characteristic of some. To each his/her own. BTW... nice Christmas presents you received to include spending time with the kids and grandchildren. Happy New Year to you and your family and happy baking.
My comment to Stan on the Ginger-Plum bread was "More ginger and more plums, please." Very nice bread.
I may like the Scalded Rye even better. The flavors are as deep as the color. Some American ham, French cheese, and German-style mustard on this Russian bread was a wonderful thing.
Thanks for your well wishes. Having family at home was lovely. We were reminded again that child-rearing is best handled by the young and inexperienced; they at least have energy.
I hope your new year is off to a wonderful start.
Paul
for getting to the finish line. I found this an interesting experience..a lot more more work than wheat breads. With that said, I am happy we are at the end.
At the same time, there is a certain wistfulness. I am ready to bake some wheat breads again, so I will probably get over it as soon as I get my hands in some dough.
Paul