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Joined: Sep 2011
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Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,912 Likes: 14 |
Maybe if I keep trying I'll get it down. The taste is good, just a little heavy, but it is rye bread.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Dec 2003
Posts: 86,252 Likes: 25
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,252 Likes: 25 |
That's not heavy...it's hearty!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Sep 2014
Posts: 21,832 Likes: 4
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,832 Likes: 4 |
Just need a bowl of soup beside it.
Parents who say they have good kids..Usually don't!
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Joined: Apr 2010
Posts: 430
Campfire Member
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Campfire Member
Joined: Apr 2010
Posts: 430 |
[quote=wabigoon]Maybe if I keep trying I'll get it down. The taste is good, just a little heavy, but it is rye bread. If your dough has too much flour, you will get a denser loaf. Try less flour and make the dough rise a while longer or a bit more yeast. I always learn this stuff too late and the hard way. Hope this helps-Mike
A PHD Won't help you if you don't know what the hell you are talking about.
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Joined: Sep 2011
Posts: 60,912 Likes: 14
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,912 Likes: 14 |
Fink, it is sourdough, no yeast other than the sourdough starter.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Apr 2010
Posts: 430
Campfire Member
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Campfire Member
Joined: Apr 2010
Posts: 430 |
Fink, it is sourdough, no yeast other than the sourdough starter. Guess it will take some time for me to catch on to the sourdough method. Just seemed like I had problems making bread until my Bohemian Grandmother told me to use less flour and get a better rise. She said that flour is not the same from batch to batch so I should go by feel. (I'll never be that good).
A PHD Won't help you if you don't know what the hell you are talking about.
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Joined: Jan 2005
Posts: 38,891 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,891 Likes: 4 |
Richard, if you want to abandon the sourdough and make some really great Swedish rye bread, give this a try:
1 c. lard 6 c. warm water 2/3 c. brown sugar 1 c. molasses 1 T. salt 3 or 4 drops anise oil or can use seed 4 c. rye flour about 16 c. white flour ---------- 3 pkg. yeast 3/4 c. lukewarm water 1 tsp. sugar
Mix yeast with 3/4 c. water and 1 tsp. sugar. Mix all other ingredients in order given being sure mixture is lukewarm before adding yeast. After rising once, put in pans and let rise until double. Bake in 325 oven about 40 minutes. Makes 7 loaves.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Sep 2011
Posts: 60,912 Likes: 14
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,912 Likes: 14 |
Good folks, when we really want good bread, my wife bakes it!
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Apr 2010
Posts: 430
Campfire Member
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Campfire Member
Joined: Apr 2010
Posts: 430 |
There you go, wabigoon. No more walleye fishin' fer yew!
A PHD Won't help you if you don't know what the hell you are talking about.
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Joined: Feb 2013
Posts: 6,457
Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,457 |
I don’t know your recipe, but straight rye flour makes the bread heavy. To make it lighter you can add 50% all purpose white flour. You can also add a second pinch of yeast to supplement the starter.
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
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Joined: Feb 2013
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Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,457 |
If you don't like the bread, you can use it as a base to make a carbonated drink. This has been done in central Europe before over a thousand years, it is called kvass in most countries. Boil a gallon of water. Add 4 slices of toasted rye bread, a handful of dark raisins and a handful of sugar. Let that stuff in the water to cool. After cooled, sift out solids, and place liquid in a glass container. Add a fresh handful of raisins, and about a teaspoon of yeast. Let that ferment for 2 days in a warm place. Filter the drink though a cloth, and add some fresh lemon juice to the drink. The drink will be like a mild hard cider, with alcohol about 1%. You can also add brandy if you want a harder drink. I also use strawberries when they are in season to sub for raisins.
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