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Janet

In article >, says...
>
> On 26/06/2015 4:23 PM, Janet wrote:
> > In article >, says...
> >>
> >> On 26/06/2015 7:33 AM, Janet wrote:
> >>>
> >>>
> >>> Do any of you home bakers have a really good, tried and tested recipe
> >>> for bread made with all three? I want J. to recreate some wonderful
> >>> bread we ate on holiday.
> >>>
> >>> Janet UK
> >>>
> >> Please describe the loaf. Was it one of those enormous miches of Poilne
> >> type?
> >> Graham
> >
> > No, it was rectangular, made in a loaf tin; dark brown, quite dense
> > and heavy and sour. With grains in. Wonderful with butter and honey.
> >
> > Janet UK
> >
> >
> I made something similar a few weeks ago that was 70% rye flour and 30%
> WW flour using a mature and very active rye sourdough starter. The WW
> seemed to have little effect on the crumb and I think in future I'll
> make it with 60% rye. Are you interested in the original recipe that
> could easily be modified to include spelt.?

Yes please
>
> Do you have a rye SD starter? I was given some by the baking instructor
> at the course I took at the local tech college. He didn't use specific
> amounts to make it but you take, say, 25g of dark rye flour and mix with
> water to a thick porridge consistency (about 18g water). After 2 days,
> discard half and add more flour and water. Repeat daily for a week and
> you should have a usable starter.
> Graham

Thanks very much.. passing this to J who does the breadmaking

Janet UK