tag:blogger.com,1999:blog-1391175565512590192.post58047542496753599..comments2023-05-31T00:48:05.671-07:00Comments on Cathedrals and Crocodiles: Peasant Bread TooDr. Crochttp://www.blogger.com/profile/16005309391823822842noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1391175565512590192.post-77171051955925254572008-11-11T15:44:00.000-08:002008-11-11T15:44:00.000-08:00Clever, clever Crocodile! I wish I could taste th...Clever, clever Crocodile! I wish I could taste that bread.Birrdhttps://www.blogger.com/profile/06982501810291219741noreply@blogger.comtag:blogger.com,1999:blog-1391175565512590192.post-4211727713194414792008-11-08T09:45:00.000-08:002008-11-08T09:45:00.000-08:00Yes, the recipe would be a nice idea to try. Today...Yes, the recipe would be a nice idea to try. Today I am going for the 'Polish Cottage Rye' on page 327. And again I am making the 'Whole Spelt Loaf', that one is tasty. Don't you just like the rye starter, it rises so fast. At first it smelled, but by day 3, it was mild and I liked it.<BR/>Will be waiting for your rye recipe.<BR/>Thanks.<BR/>Also, I did try a long time ago soaking wheat berries and putting them in bread, it too was a disaster. But I do enjoy when I add soaked flax seeds.GStapleshttps://www.blogger.com/profile/13522021941462360128noreply@blogger.comtag:blogger.com,1999:blog-1391175565512590192.post-4126109977964929572008-11-08T09:26:00.000-08:002008-11-08T09:26:00.000-08:00If you are interested I can send you this whole ry...If you are interested I can send you this whole rye recipe! I did try the one in Local Breads and it *was* a disaster for me- it had whole rye berries which I hadn't soaked for long enough and they were really crunchy and icky. Plus it turned out too gooey (didn't rise enough in the final proof). I think rye is generally more gooey, and if you want a bread that isn't gooey at all, you either have to wait several days after you've baked your rye bread (for all the moisture to redistribute) or add some wheat flour.Dr. Crochttps://www.blogger.com/profile/16005309391823822842noreply@blogger.comtag:blogger.com,1999:blog-1391175565512590192.post-28569169263901981452008-11-07T18:29:00.000-08:002008-11-07T18:29:00.000-08:00Most rye recipes I have read on, (of course I'm no...Most rye recipes I have read on, (of course I'm no expert), say they usually have some kind of flour that contains the gluten for rising. Also I have read to bake a little longer because of the moisture content that rye absorbs. There is a whole rye recipe in the 'Local Breads' book, that sounds interesting, page 292. Your starter looks great. I tried some pumpernickel bread about a month ago and it was a disaster, it came out gooey. I guess we keep trying until we find the perfect recipe out there somewhere. Thanks for sharing.GStapleshttps://www.blogger.com/profile/13522021941462360128noreply@blogger.com