Carla#2

Bill44's picture
Bill44

As promised, German regulation Rye, 67% Rye flour.

[img]http://www.sourdough.com.au/gallery/d/4871-1/new_17+Oct+06+002.jpg[/img]

[img]http://www.sourdough.com.au/gallery/d/4873-1/new_17+Oct+06+003.jpg[/img]

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carla's picture
carla 2006 October 17

Well done Bill! Very pretty indeed.
Do you like the taste though?
This is not the average Australian bread for you - is it?

Must put some pics of my wholemeal rye breads in one day.
However I bake in tins, cause otherwise I cannot have the dough moist enough to get a good crumb structure. Well - I can - but then I have a flatbread!!

Bill44's picture
Bill44 2006 October 17

[quote="TeckPoh"]
As promised...and delivered. Bill, do you prefer C#1 or C#2, in terms of taste? Is C#2 much heavier?
[/quote]
TP I enjoy the taste of both, C#2 is heavier and stronger than C#1 and I find I have to increase the amount of Carroway seed to compensate a bit for that.
C#1 is fine with just about anything on it but C#2 begs for a good sausage or some strong cheese.

Bill44's picture
Bill44 2006 October 17

[quote="carla"]
Well done Bill! Very pretty indeed.
Do you like the taste though?
This is not the average Australian bread for you - is it?
[/quote]
Carla I love the taste, I'm not the average Aussie as I grew up in what is now termed a "Multicultural Community". I grew up with Polish breads and Latvian breads, Greek, Italian, Maltese and Austrian to name a few. This era of my life started me on my love of all types of food.

nina 2006 October 17

Mmmm, that looks delicious!

Carla, I bake wholemeal rye in tins too. I baked one using a new recipe (sifting some of the rye inspired by Bill) two days ago... it should be ready to cut today

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