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After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain...
I am thinking of growing einkorn, as it is suppsoed to have a wonderful flavor, but I am unsure of how best to dehull it. Any...
After some inital struggles, I have been doing pretty well with my whole grain wheat bread, using sourdom's Pane Francesa recipe...
So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...
<p>Whole wheat crumb</p>
<p>Whole wheat and whole rye </p>
<p>Pane Francesa 50% whole wheat/50% Allpurpose</p>
<p>Whole Wheat crumb 3 11 2012</p>
<p>Whole Wheat 311 2012</p>
<p>Pane Francesa crumb</p>
<p>First Pane Francesa effort</p>
So I have been able to create a rye starter and proof and bake a pretty good pumpernickel in a loaf pan. Now I am trying to...
So I made a rye starter and got an OK loaf of pumpernickel at about the 6th day - it wasn't perfect but that's the subject for...
I am new to baking and am trying to do a sourdough rye from scratch. I followed a website instructions, similar to those found on...
