A Finnish friend passed along a rye starter that had been given to him
by a person who regularly bakes Finnish rye bread, in particular,
reikäleipä, a bread that is made in the shape of a donut so it can be
made in batches, and stored on poles.

I could not find a sourdough recipe for the bread and my friend could
only find one using yeast, which was bare bones at best, and so I
improvised. I began with ripe starter and made a pre-ferment with
that, more rye flour and water. The next day, I mixed a dough made up
of the pre-ferment, more rye, water and salt. I confess, I also tossed
in about a teaspoon full of vital wheat gluten, likely not too
influential within the 6 lbs or so of dough that resulted.

I put the dough into the fridge overnight, removed it this morning,
shaped half of it into its traditional donut, and the rest into a
free-form loaf. The loaves were allowed to proof, I slashed them, then
baked them on a stone with an oven temp of 400 degrees.

Much of the process is detailed in photos he

http://www.flickr.com/photos/25648800@N04/

The bread tastes great.

Boron

Boron Elgar wrote:

> Much of the process is detailed in photos he
>
> http://www.flickr.com/photos/25648800@N04/
>
> The bread tastes great.

Well Boron, as a rye lover, I'm impressed. Do you do pumpernickel
too?

On Mon, 24 Nov 2008 14:32:47 -0800 (PST), Will
> wrote:

>
>
>Boron Elgar wrote:
>
>> Much of the process is detailed in photos he
>>
>> http://www.flickr.com/photos/25648800@N04/
>>
>> The bread tastes great.
>
>Well Boron, as a rye lover, I'm impressed.

Thank you.

> Do you do pumpernickel too?


Never tried pumpernickel. Might at some point, though. I have the
flour for it in the freezer.

Boron

On Mon, 24 Nov 2008 18:11:41 -0500, Boron Elgar
> wrote:

>On Mon, 24 Nov 2008 14:32:47 -0800 (PST), Will
> wrote:
>
>>
>>
>>Boron Elgar wrote:
>>
>>> Much of the process is detailed in photos he
>>>
>>> http://www.flickr.com/photos/25648800@N04/
>>>
>>> The bread tastes great.
>>
>>Well Boron, as a rye lover, I'm impressed.
>
>Thank you.
>
>> Do you do pumpernickel too?
>
>
>Never tried pumpernickel. Might at some point, though. I have the
>flour for it in the freezer.
>
>Boron

Hi Boron,

I would encourage you to try it...

It is like a magic trick.

If you do try it, remember to allow the loaf to "set up"
after removing it from the oven.

If you do not wait, cutting into the loaf will cause the
interior to flow out onto the counter.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message ...

> If you do try it, remember to allow the loaf to "set up"
> after removing it from the oven.
>
> If you do not wait, cutting into the loaf will cause the
> interior to flow out onto the counter.

And to the floor and out the door, inundating everything in its path.

> I would encourage you to try it...

Sure he would. That is the way he is.

> It is like a magic trick.

The best magic is the largely undiscovered trick to decontaminate
yourself once the writhing, undulating mass has made contact with
your body.

Hint: Wheat flour is less ominous.

--
Dicky

Sourdough Internationals lists a Finland culture, if that interests you. I
got it, and it's quite good.


"Boron Elgar" > wrote in message
...
>A Finnish friend passed along a rye starter that had been given to him
> by a person who regularly bakes Finnish rye bread, in particular,
> reikäleipä, a bread that is made in the shape of a donut so it can be
> made in batches, and stored on poles.
>
> I could not find a sourdough recipe for the bread and my friend could
> only find one using yeast, which was bare bones at best, and so I
> improvised. I began with ripe starter and made a pre-ferment with
> that, more rye flour and water. The next day, I mixed a dough made up
> of the pre-ferment, more rye, water and salt. I confess, I also tossed
> in about a teaspoon full of vital wheat gluten, likely not too
> influential within the 6 lbs or so of dough that resulted.
>
> I put the dough into the fridge overnight, removed it this morning,
> shaped half of it into its traditional donut, and the rest into a
> free-form loaf. The loaves were allowed to proof, I slashed them, then
> baked them on a stone with an oven temp of 400 degrees.
>
> Much of the process is detailed in photos he
>
> http://www.flickr.com/photos/25648800@N04/
>
> The bread tastes great.
>
> Boron

On Fri, 28 Nov 2008 21:36:17 GMT, "Ray" >
wrote:

>Sourdough Internationals lists a Finland culture, if that interests you. I
>got it, and it's quite good.

I have a fine Finnish starter right now and think I'll stick to that,
thank you. I like my rye breads, but I have way too many starters to
feed these days.

I've never ordered from SI, but instead have mostly relied on the
kindness of strangers for them.

Boron
>
>
>"Boron Elgar" > wrote in message
.. .
>>A Finnish friend passed along a rye starter that had been given to him
>> by a person who regularly bakes Finnish rye bread, in particular,
>> reikäleipä, a bread that is made in the shape of a donut so it can be
>> made in batches, and stored on poles.
>>
>> I could not find a sourdough recipe for the bread and my friend could
>> only find one using yeast, which was bare bones at best, and so I
>> improvised. I began with ripe starter and made a pre-ferment with
>> that, more rye flour and water. The next day, I mixed a dough made up
>> of the pre-ferment, more rye, water and salt. I confess, I also tossed
>> in about a teaspoon full of vital wheat gluten, likely not too
>> influential within the 6 lbs or so of dough that resulted.
>>
>> I put the dough into the fridge overnight, removed it this morning,
>> shaped half of it into its traditional donut, and the rest into a
>> free-form loaf. The loaves were allowed to proof, I slashed them, then
>> baked them on a stone with an oven temp of 400 degrees.
>>
>> Much of the process is detailed in photos he
>>
>> http://www.flickr.com/photos/25648800@N04/
>>
>> The bread tastes great.
>>
>> Boron