1 C rye flour
1 C high protein bread flour
1 C warm milk
1 tsp salt
1 Tbsp dried yeast
2 Tbsp brown sugar

Mixed it all up to let it rise; it was supposed to be a "sponge", to add
a little melted butter and a lot more white flour later. Well it's a
stiff dough already. Is my flour *that* dried out?

It's sitting on the counter in a Tupperware bowl covered with a tea
towel. Doesn't seem to be rising much yet. Maybe I need to just leave
it alone until tomorrow.

Bob

zxcvbob wrote:
> 1 C rye flour
> 1 C high protein bread flour
> 1 C warm milk
> 1 tsp salt
> 1 Tbsp dried yeast
> 2 Tbsp brown sugar
>
> Mixed it all up to let it rise; it was supposed to be a "sponge", to add
> a little melted butter and a lot more white flour later. Well it's a
> stiff dough already. Is my flour *that* dried out?
>
> It's sitting on the counter in a Tupperware bowl covered with a tea
> towel. Doesn't seem to be rising much yet. Maybe I need to just leave
> it alone until tomorrow.
>
> Bob
How warm is your kitchen Bob? You still live in Minny Ha Ha land don't
you? How about putting it in the oven with a damp tea towel on top and
just turn the oven light on. Old trick for rising dough in cooler or
cold weather.

George Shirley wrote:
> zxcvbob wrote:
>> 1 C rye flour
>> 1 C high protein bread flour
>> 1 C warm milk
>> 1 tsp salt
>> 1 Tbsp dried yeast
>> 2 Tbsp brown sugar
>>
>> Mixed it all up to let it rise; it was supposed to be a "sponge", to
>> add a little melted butter and a lot more white flour later. Well
>> it's a stiff dough already. Is my flour *that* dried out?
>>
>> It's sitting on the counter in a Tupperware bowl covered with a tea
>> towel. Doesn't seem to be rising much yet. Maybe I need to just
>> leave it alone until tomorrow.
>>

> How warm is your kitchen Bob? You still live in Minny Ha Ha land don't
> you? How about putting it in the oven with a damp tea towel on top and
> just turn the oven light on. Old trick for rising dough in cooler or
> cold weather.


It's not all *that* cold today :-) I rise pizza dough in the fridge and
it does OK once it gets going. What I'm concerned about with this is
how stiff the dough is when it barely has half the flour (notice the
ratio.) I'll add some water (or maybe an egg) when I add the extra flour.

Bob

"zxcvbob" > wrote in message
...
>1 C rye flour
> 1 C high protein bread flour
> 1 C warm milk
> 1 tsp salt
> 1 Tbsp dried yeast
> 2 Tbsp brown sugar
>
> Mixed it all up to let it rise; it was supposed to be a "sponge", to add a
> little melted butter and a lot more white flour later. Well it's a stiff
> dough already. Is my flour *that* dried out?
>
> It's sitting on the counter in a Tupperware bowl covered with a tea towel.
> Doesn't seem to be rising much yet. Maybe I need to just leave it alone
> until tomorrow.
>
> Bob
If you scooped the flour out of the bag, it was probably compacted. If you
had spooned the flour into the cup then it would probably have been OK.
Since there is a potentially >30% variation in flour weight depending on how
you fill the cup, it can make the difference between success and failure.
That's why serious and professional bakers weigh all the ingredients.
Graham

graham wrote:
> "zxcvbob" > wrote in message
> ...
>> 1 C rye flour
>> 1 C high protein bread flour
>> 1 C warm milk
>> 1 tsp salt
>> 1 Tbsp dried yeast
>> 2 Tbsp brown sugar
>>
>> Mixed it all up to let it rise; it was supposed to be a "sponge", to add a
>> little melted butter and a lot more white flour later. Well it's a stiff
>> dough already. Is my flour *that* dried out?
>>
>> It's sitting on the counter in a Tupperware bowl covered with a tea towel.
>> Doesn't seem to be rising much yet. Maybe I need to just leave it alone
>> until tomorrow.
>>
>> Bob
> If you scooped the flour out of the bag, it was probably compacted. If you
> had spooned the flour into the cup then it would probably have been OK.
> Since there is a potentially >30% variation in flour weight depending on how
> you fill the cup, it can make the difference between success and failure.
> That's why serious and professional bakers weigh all the ingredients.
> Graham
>
>


It's definitely compacted. I'm keeping track of everything I add, and
if it turns out OK I'll convert the recipe to grams next time. Since I
have 3 or 4 recipes for inspiration, and I'm not really following any of
them, I didn't see any reason to weigh the ingredients the first time
(none of the recipes are in grams anyway)

Bob