jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
I need to make rye bread that is not like cake. Wheat flour is not desirable but wheat gluten is ok.
I found info about how much gluten: 2 or 3 tbsp per cup of rye flour. I used a little sorghum flour for rising. May molasses would work better?
Unfortunately my first attempt turned in clay. I used yeast, and dry onion flakes with ground caraway in a ferment (50% water/ flour), then after kneading it I put it in my little oven with the pilot light and a thermometer in the dough, 100 degrees I thought was just under the edge of killing the yeast, but it seems to have killed it anyhow. Or maybe the yeast was not dissolved enough….?
I can’t find any recipes of the simple bread I want t make, they all call for cake ingredients. Why can’t bread be simple? I read long ago that pioneers would just add water to the bag of flour and let it soak in, and not have to measure any water to flour ratio. I can’t even find an ideal ratio; maybe I should just try that old method.
How does Maltodextrin improve the body??
Is there more than just gluten in wheat that makes it rise easier?? I have made enough bread bricks in my years to build a house. I am unable to follow recipes; I refuse to add salt, white flour or eggs & milk’ I may compromise on adding whole wheat flour.
I found info about how much gluten: 2 or 3 tbsp per cup of rye flour. I used a little sorghum flour for rising. May molasses would work better?
Unfortunately my first attempt turned in clay. I used yeast, and dry onion flakes with ground caraway in a ferment (50% water/ flour), then after kneading it I put it in my little oven with the pilot light and a thermometer in the dough, 100 degrees I thought was just under the edge of killing the yeast, but it seems to have killed it anyhow. Or maybe the yeast was not dissolved enough….?
I can’t find any recipes of the simple bread I want t make, they all call for cake ingredients. Why can’t bread be simple? I read long ago that pioneers would just add water to the bag of flour and let it soak in, and not have to measure any water to flour ratio. I can’t even find an ideal ratio; maybe I should just try that old method.
How does Maltodextrin improve the body??
Is there more than just gluten in wheat that makes it rise easier?? I have made enough bread bricks in my years to build a house. I am unable to follow recipes; I refuse to add salt, white flour or eggs & milk’ I may compromise on adding whole wheat flour.