This is probably a silly question to all of you but can you simply double bread recipes? I gave my sister a recipe ive used succesfully for pizza dough, she doubled it and apparently it came out way too wet and had to add twice as much flour (on top of the doubled recipe, does that make sense?). I thought ive heard before that you shouldnt double the yeast amount when doubling recipes but im not sure!!
Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.
it is my first time baked bread with starter and rye , my bread came out great!
My first starter
756 g rye starter.
2 cups cup dried dates.
2 Tablespoon Anise seeds.
4 cups white flour.
1 2\3 cups whole wheat flour.
1 2\3 cups rye flour.
2 2\3 cups water.
1 teaspoon salt.
2 Tablespoon olive oil.
1)In the bowl of mixer, mix the flours, dates, Anise seeds, water, and starter until just combined, about one minute.
2)Allow the dough to rest for 30 minutes.
3)Add the salt and oil and continue mixing about 4 minutes.
4)Cover and let rise for 1-2 hour.
5)Divide dough into 2 pieces.
6)With lightly floured hands, shape each piece into a rough oval.
7)Cover loaves loosely with plastic wrap and let rise for 1 hour.
8)Bake at 400 for 30-40 minutes.
zainab
Well, I am sure that somewhere on this site there has been a discussion about which grain mill to choose. I have been looking into this some and have come options and would like to see what all of you use or favor. I will be grinding whole wheat, rye, barley, spelt, maybe corn. My main concern is a fine flour, perferably not heated up too much, cleaniness ( I have read that ones with cabinets are not cleanly and have areas not able to be clean and attract bugs), and I prefer not to have to clean my grains, but I am not ruling this out, as I have read that the micronizers are suppose to be the best in the market, but cannot handle a stone going through the teeth. I also will not buy one that is using mill stones that have aluminum in the stones for binding the stone particles together with. Here is what I have come across so far:
1. Wondermill
2. Country Living Grain Mill
3. Kitchen Mill
4. Whispermill
5. Grain Master Whispermill ( I have read by some that they won't sell this mill because it is questionable if the quality is still good and the customer service as well, as it is being produced under a new name).
6. Ktec
7. Magic Mill
8. Retsel
9. Jupiter Mill
10. Ultramill
I appreciate all your input.
Has anyone ever made starter with hops? I have many old cookbooks with recipes. Not sure if you can keep it for a long time, like a sourdough starter.
Trying to make sourdough bread rye flour starter. I can't get mine to double after 7 days. Should I start over? I added 100 percent white flour to the 2nd feed. Could this be the problem???
Aargh. I baked this multigrain sourdough in a covered pot in a pre-heated oven. Never considered slashing because the dough was so soft. I haven't cut into it because it was intended to go to a dinner party tomorrow. I may take it anyway because, you know, they're friends.
Hello, I am new to all of this. Years ago, I did teach myself how to make basic bread from a recipe. But since then I have grown in the health world and become a food snob. I now want to grind grains and make bread this way. Once I get this down, then I would like to move on to sourdough starters. But first this. I have a KA mill grain and have never used it yet. Still in it's box new. I went to go buy some wheat, rye, and spelt grains the other day at a coop health store and found that there were several options, that I was unaware of. The book, for ordering, would say wheat and then the weight and price, and I take it, that it meant kernals, but am not sure. I could not ask the clerks there because they don't know anything other than stocking and cashiering. The other option was berries. I thought the kernals and berries were basically the same thing, but obviously not. I have been told that I can use both in my mill. But I do need to understand the difference and how it will affect my end result. Can anyone help me with this? I appreciate your imput.
After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.
CARAWAY RYE QUICK BREAD
2 teaspoons caraway seeds
1/2 cup all-purpose flour (I used all WW pastry flour ~kip)
1/2 cup whole wheat pastry flour (or use all-purpose flour)
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
2 eggs
1/4 cup honey
3/4 cup buttermilk (plus 2 tablespoons to account for extra WW flour ~kip)
Preheat oven to 350 degrees. Grease an 8-inch round cake pan.
Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside. (I ground these in a spice grinder before adding to the flour mix. ~kip)
Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.
In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.
Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.
This bread is especially good warm. To reheat later, wrap a wedge loosely in a paper towel and microwave on half heat for 20-30 seconds.
http://www.apinchof.com/caraway1035.html
Hello everyone. I am new here, hope this is ok for a topic. I have not seen this addressed on the pages I have looked at.
I have been baking bread for a while, but am branching out into sourdough.
I have started my first sourdough starter (not from scratch...tried that before and I think we have too much mold in our house for it).
Anyway, got the sourdough starter going, made some bread. Tasted fine, but both the round loaf and the loaf in the loaf pan had one HUGE bubble under the crust the entire length and breadth of each loaf..... I could have hidden a chihuahua in there lol. The crust was obviously fairly strong, but I was puzzled by the one HUGE bubble. Any ideas?
If anyone is interested, my sourdough is actually a commercial starter that they sell up here (for tourists lol). BUT I have been pleased so far. After the "secret compartment bread", I made another loaf using some of the tips I found here for increasing the sour of the sourdough....the resulting loaf was VERY good, VERY tender, nicely crisp crust. It almost had a sour taste--you could tell that it wanted to be a "real" sourdough, but just couldn't quite make it. However, the more it cooled, the more tang it had.
I am eager to do more, now that I can see that the code CAN be cracked :). Thank you for your time and for this forum--it really helps!
