i took a three day intensive sour dough class at King Arthur Flour in Vermont a couple of weeks ago.
Baked off this bread today. Am happy with the results. Great flavor,nice crust.
I got a 60% rye in the making. Hope it turns out as beautiful as yours!
Thanks Mini, Had to taste it last night..Really good flavor .Next time I'll make it larger for sandwiches, all around I am very happy with it. No baking for this week going up to 90
...I'm always looking for more rye bread recipes.
posted recipe in recipes
anyone ever try a peach pecan sour dough boule? Thinking I would probably have to adjust hydration as peaches are pretty wet?
it to make for a well risen loaf that has to be tasty. Well done and happy baking. The classes had to help with a bread like this one
Thanks..Now...ever make a peach pecan sour dough?
and then add to the dough, that way it wouldn't mess with hydration.
Thanks that's a good idea Will try it