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graham[_4_]

On 27/06/2015 6:15 PM, Janet wrote:
> 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
>
>
Please e-mail me at painaulevainatshawdotca. I've written out the recipe
but don't want to post it here.
Graham

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