On 02-Jul-16 06:42, dejamos wrote:
On 7/1/2016 7:34 PM, Dusty wrote:Okay, excellent! I'll be fooling with the ones I managed to dig up over
I used to get this bread from a local supplier (Costco). They no longer >>> do so. Now, I've found several recipes for bread of this kind, but they >>> differ in both content and construction. I was hoping that someone here >>> might have knowledge of a recipe like this, and have some pertinentI don't have anything for you but I would be interested in a recipe for
tips.
Take care and be well all,
Dusty
that as well.
the next few weeks. If I get one that turns out as I remember the
original bread to be, I'll be sure to send it to you.
Dusty
I used to get this bread from a local supplier (Costco). They no longerI don't have anything for you but I would be interested in a recipe for
do so. Now, I've found several recipes for bread of this kind, but they differ in both content and construction. I was hoping that someone here might have knowledge of a recipe like this, and have some pertinent tips.
Take care and be well all,
Dusty
On 7/1/2016 7:34 PM, Dusty wrote:Okay, excellent! I'll be fooling with the ones I managed to dig up over
I used to get this bread from a local supplier (Costco). They no longerI don't have anything for you but I would be interested in a recipe for
do so. Now, I've found several recipes for bread of this kind, but they
differ in both content and construction. I was hoping that someone here
might have knowledge of a recipe like this, and have some pertinent tips.
Take care and be well all,
Dusty
that as well.
On Sat, 2 Jul 2016 15:01:25 -0500, dejamos <dejamos@invalid.invalid>
wrote:
There is something I read somewhere online about sourdough and rye, and
that is to use the rye for the starter rather than adding it with the
other flour/s. If I remember correctly it had something to do with the
rye then being used as the leavening agent. I don't know if that has
any scientific basis but I used that method to make this Rye Sourdough:
http://www.thefreshloaf.com/node/24125/rye-sourdough-sunflower-and
-pumpkin-seed-cold-soaker
It made a delicious loaf with a good rise so I tend to use that method
whenever I make a sourdough with rye.
From the article:
"The leaven is a rye sour which I refreshed a couple of times and fed
with some "altus" along the way too."
Wiki:
"altus" is a Latin adjective meaning "high, deep, noble or profound",
surname of old Norman. It's also the name of an un-manned spacecraft.
But that didn't help much.
Found it:
http://www.sourdoughhome.com/index.php?content=ingredients
"Altus is the secret of good rye bread. Altus is left-over ground-up
rye bread, soaked in water. To make altus, cut the crusts from a loaf
of bread, soak it in water for several hours, or overnight, under refrigeration. It will keep several weeks under refrigeration. Use
small amounts in bread dough, pressing water out of it. This will
intensify the taste of the rye bread, make it a moister bread. You
will have to adjust the hydration of your dough when you use altus,
probably adding a bit more flour."
[]'s
On 01/07/2016 6:34 PM, Dusty wrote:Hello Graham! Good to hear from you again my friend.
I used to get this bread from a local supplier (Costco). They no longerI have no idea what the bread at Costco was like as I haven't been there
do so. Now, I've found several recipes for bread of this kind, but they
differ in both content and construction. I was hoping that someone here
might have knowledge of a recipe like this, and have some pertinent tips.
Take care and be well all,
Dusty
in ages. However, have you looked at the Hamelman recipe for sourdough
rye with walnuts and raisins that could be adapted. The overall formula is:
High gluten flour(ie hard spring wheat bread flour) 65%
Medium rye flour 35%
Water 68%
Salt 1.8%
Fresh yeast 1.5%***
Raisins/cranberries 12.5%
Walnuts 12.5%
*** A sourdough culture is made with most of the rye flour and matured
for 14-16 hours.
If it looks like what you are looking for, I could scan the 2 pages and e-mail them to you.
Graham
On 02-Jul-16 15:15, graham wrote:It's on its way!
On 01/07/2016 6:34 PM, Dusty wrote:Hello Graham! Good to hear from you again my friend.
I used to get this bread from a local supplier (Costco). They no longer >>> do so. Now, I've found several recipes for bread of this kind, but they >>> differ in both content and construction. I was hoping that someone here >>> might have knowledge of a recipe like this, and have some pertinentI have no idea what the bread at Costco was like as I haven't been there
tips.
Take care and be well all,
Dusty
in ages. However, have you looked at the Hamelman recipe for sourdough
rye with walnuts and raisins that could be adapted. The overall
formula is:
High gluten flour(ie hard spring wheat bread flour) 65%
Medium rye flour 35%
Water 68%
Salt 1.8%
Fresh yeast 1.5%***
Raisins/cranberries 12.5%
Walnuts 12.5%
*** A sourdough culture is made with most of the rye flour and matured
for 14-16 hours.
If it looks like what you are looking for, I could scan the 2 pages and
e-mail them to you.
Graham
Sounds wonderful! If it's not too much trouble, please do eMail it to
me. I would love to have as many tried-and-true variations as I can
get, to test and compare against each other.
Take care and be well all,
Dusty
On 03/07/2016 10:06 AM, Dusty wrote:Got it! Thank you my friend! Your help is very much appreciated!
On 02-Jul-16 15:15, graham wrote:It's on its way!
On 01/07/2016 6:34 PM, Dusty wrote:Hello Graham! Good to hear from you again my friend.
I used to get this bread from a local supplier (Costco). They noI have no idea what the bread at Costco was like as I haven't been there >>> in ages. However, have you looked at the Hamelman recipe for sourdough
longer
do so. Now, I've found several recipes for bread of this kind, but
they
differ in both content and construction. I was hoping that someone
here
might have knowledge of a recipe like this, and have some pertinent
tips.
Take care and be well all,
Dusty
rye with walnuts and raisins that could be adapted. The overall
formula is:
High gluten flour(ie hard spring wheat bread flour) 65%
Medium rye flour 35%
Water 68%
Salt 1.8%
Fresh yeast 1.5%***
Raisins/cranberries 12.5%
Walnuts 12.5%
*** A sourdough culture is made with most of the rye flour and matured
for 14-16 hours.
If it looks like what you are looking for, I could scan the 2 pages and
e-mail them to you.
Graham
Sounds wonderful! If it's not too much trouble, please do eMail it to
me. I would love to have as many tried-and-true variations as I can
get, to test and compare against each other.
Take care and be well all,
Dusty
There is something I read somewhere online about sourdough and rye, and
that is to use the rye for the starter rather than adding it with the
other flour/s. If I remember correctly it had something to do with the
rye then being used as the leavening agent. I don't know if that has
any scientific basis but I used that method to make this Rye Sourdough: >http://www.thefreshloaf.com/node/24125/rye-sourdough-sunflower-and >-pumpkin-seed-cold-soaker
It made a delicious loaf with a good rise so I tend to use that method >whenever I make a sourdough with rye.
I think that my biggest bugaboo is the notion by so many posting in
places like this, that YOU MUST WEIGHT ALL THINGS TO GET IT RIGHT! An
utter load of rubbish!
I used to get this bread from a local supplier (Costco). They no longerI have no idea what the bread at Costco was like as I haven't been there
do so. Now, I've found several recipes for bread of this kind, but they differ in both content and construction. I was hoping that someone here might have knowledge of a recipe like this, and have some pertinent tips.
Take care and be well all,
Dusty
On Tue, 5 Jul 2016 19:46:19 -0700, Dusty <RV-dragger@oneamericanREMOVEALLTHISpatriot.com> wrote:Well thank you kindly! But be careful...mindless, dyed-in-the-wool
Snip
I think that my biggest bugaboo is the notion by so many posting in
places like this, that YOU MUST WEIGHT ALL THINGS TO GET IT RIGHT! An
utter load of rubbish!
I love you, Dusty.
On 7/2/2016 8:55 AM, Dusty wrote:Well, past experience is certainly valuable. Sadly, too often in my
On 02-Jul-16 06:42, dejamos wrote:
On 7/1/2016 7:34 PM, Dusty wrote:Okay, excellent! I'll be fooling with the ones I managed to dig up over
I used to get this bread from a local supplier (Costco). They noI don't have anything for you but I would be interested in a recipe for
longer
do so. Now, I've found several recipes for bread of this kind, but
they
differ in both content and construction. I was hoping that someone
here
might have knowledge of a recipe like this, and have some pertinent
tips.
Take care and be well all,
Dusty
that as well.
the next few weeks. If I get one that turns out as I remember the
original bread to be, I'll be sure to send it to you.
Dusty
That would be great!
There is something I read somewhere online about sourdough and rye, and
that is to use the rye for the starter rather than adding it with the
other flour/s. If I remember correctly it had something to do with the
rye then being used as the leavening agent. I don't know if that has
any scientific basis but I used that method to make this Rye Sourdough: http://www.thefreshloaf.com/node/24125/rye-sourdough-sunflower-and -pumpkin-seed-cold-soaker
It made a delicious loaf with a good rise so I tend to use that method whenever I make a sourdough with rye.
Well, past experience is certainly valuable. Sadly, too often in my
cooking pursuits, I've found that too many of those old "rule-of-thumb" sayings were without merit. I'll give your suggestion a try, but
that'll be after I've made it work with my regular starter (as I've done
for years and years--which means that's it's both handy and available
today :) ). Then at least I'll have the opportunity to compare one to
the other...cuz THAT'S where one learns the value of techniques of that
kind. I'm always on the lookout for a newer, better way of making bread happen. And your tip may well be the one I've been looking for.
I think that my biggest bugaboo is the notion by so many posting in
places like this, that YOU MUST WEIGHT ALL THINGS TO GET IT RIGHT! An
utter load of rubbish! Yes, the "pro's" do it that way. Having worked by/with some of them, I also learned why they do it. It's because today they'll make 36 units of something, and tomorrow they'll need to make
104. That is why they do it by weight. It's the only rational thing to
do, given what and how they're doing things. But for the single loaves
that we reading here usually make, volume measurements are far more
useful. I can scoop out a cup of flour in a flash...having to weigh it
out is a pain in the behind. There's no inherent accuracy advantage
from using volumetric measurements as opposed to weight measurements.
It's easy to grab 1-1/4 teaspoons of salt. But a real PITA to ramp it
up for 104 units of bread. That's when using weight shines (especially metrics). Oh well...I guess it's like with so many things...ya use what works for you. Demonstrate the advantages...let me see what works...as opposed to preaching them as accomplished gospel.
It's going to be a few days before I can tackle that (on the road ATM),
but I'll certainly give it a lash sometime soon. Thanks again for your
kind words, recipe, and tip.
Dusty
Dodging the raindrops in the ever-damp Pacific North West.
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