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Old 06-12-2016, 02:07 PM   #11
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T, you are right. I'm feeding another starter (I took a tablespoon full of my fridge culture and added rye and wheat flour) for Danish rye bread and it's ballooned within an hour of adding the third feed! They seem active :)

The Danish rye bread recipe I have says to soak the rye grains and starter for 12 hours, then add flour, then let it rise another 12 hours. I'll let you know if that gives a more sour flavour, then I can hopefully carry that forward into other loaves.
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Old 06-14-2016, 12:07 PM   #12
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there is a group on FB called perfect sour dough, I bet you'd find a ton of good information there from people who are specifically involved in sour dough making.
https://www.facebook.com/groups/perfectsourdough/
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Old 06-14-2016, 02:36 PM   #13
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When in a hurry, one of the tricks I use to make it more sour is to substitute beer for the water. I like Anchor Steam Liberty Ale.
For me, making sourdough bread usually has a 16ish hour initial rise time. I use San Francisco sourdough and mix it with four, water, and salt.
I also use a spray bottle and spray the sides of my oven 3 or 4 time at 3 minute intervals when I first put the bread into the oven. 1/2 cup of ice in a small bowl in the bottom of the oven keeps the moisture up.


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Old 11-23-2016, 04:12 PM   #14
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So it's been quite a few months and I can now make bread that looks like this :)



Strong white wheat, khorasan and spelt, flavoured with kalonji seeds.
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Old 11-23-2016, 04:37 PM   #15
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Wow, that looks amazing! Great job!
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Old 11-23-2016, 09:54 PM   #16
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Awesome.
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Old 11-24-2016, 01:04 AM   #17
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Since I've upped my bulk ferment time and done the final proof in the fridge overnight, it's been so much better. A lot more spring than proofing at room temperature and it holds its shape better because it's colder.
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Old 12-26-2016, 03:33 PM   #18
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That's pretty close to my English Muffins. Start it overnight in the bread machine, finish with the other ingredients and kneading the next AM. Let it sit in machine until I get the rolling board and griddle set up. I roll them out.

I've been using the same starter for over 3 years now. It's finally improving with age.
You have to add baking soda to the muffins rather than the yeast other recipes call for. I wind up finishing them in the oven, tented until they reach 200 degrees.

Lovely nooks and crannies.

I've done decent white sourdough bread, no yeast, but simply can't find a rye one that tastes like the rye the German bakers made years ago. Crust hard as a rock, took you all day to eat the heel, but we fought over it. I've seen a couple of recipes that call for a proofer - the other half made me one out of a styrofoam cooler.
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Old 12-27-2016, 06:25 AM   #19
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Quote:
Originally Posted by beetlejuice View Post
I've done decent white sourdough bread, no yeast, but simply can't find a rye one that tastes like the rye the German bakers made years ago. Crust hard as a rock, took you all day to eat the heel, but we fought over it. I've seen a couple of recipes that call for a proofer - the other half made me one out of a styrofoam cooler.
I make rye in a dutch oven. Substitute 25% of the bread flour with rye and add caraway seeds, otherwise follow the basic no knead bread recipe. Comes out with a nice hard crust. IMHO it's as good as the rye from the local bakery.
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Old 12-27-2016, 04:15 PM   #20
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OK FWSY bread, flour water salt yeast.

these are the best bread, I often get FWSKy

For sourdough, particularly rye, you have to have a good idea what your yeasties eat. Of course you all put a bit of the dough back into the starter?

So rye, I'd make a quick starter with rye. and see what is going on.

If it makes them hungry, and they like it go for it.
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