"Samartha" > schrieb im Newsbeitrag
news:mailman.1100023815.18813.rec.food.sourdough@w ww.mountainbitwarrior.com...
> At 08:16 AM 11/9/2004, Ulrike from Germany wrote:
>
> >I tried Horst Brandel's Black Pumpernickel from Jeffrey Hamelman's Bread
> >book:
> >Very German, very authentic, very good....
>
> Yes - and....?
>
> Could you please provide details or the recipe under fair use copyright?
>
> Thanks,
>
> Samartha from (well, let's not talk about it)
>
Perhaps some words about German Pumpernickel:
We have a Food Law in Germany. Based on this law there is a *Compilation
of Guidelines on Food*
The guideline for bread says:

Pumpernickel is made of at least 90 per cent whole rye flour and/or whole
rye meal with baking times by at least 16 hours (on low temperature).

If pumpernickel is made of whole rye, then the added acid quantity
originates to at least two thirds from sour dough.

You may use 20 per cent bread for rye bread, the used bread should not be
seen in the final product. There are much more directions in the guideline
of bread.

So Hamelman's recipe has an old bread soaker, rye berry soaker and it took
12 h in the oven to finish.

I like the dark side of bread baking....

Ulrike