• sourdough rye cranberry walnut bread

    From Dusty@21:1/5 to All on Fri Jul 1 17:34:05 2016
    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 pertinent tips.

    Take care and be well all,
    Dusty
    --
    "It's easier to fool people than to convince them that they have been
    fooled." - Mark Twain

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  • From dejamos@21:1/5 to Dusty on Sat Jul 2 15:01:25 2016
    On 7/2/2016 8:55 AM, Dusty wrote:
    On 02-Jul-16 06:42, dejamos wrote:
    On 7/1/2016 7:34 PM, Dusty wrote:
    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 pertinent
    tips.

    Take care and be well all,
    Dusty
    I don't have anything for you but I would be interested in a recipe for
    that as well.
    Okay, excellent! I'll be fooling with the ones I managed to dig up over
    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.

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  • From dejamos@21:1/5 to Dusty on Sat Jul 2 08:42:40 2016
    On 7/1/2016 7:34 PM, Dusty wrote:
    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 pertinent tips.

    Take care and be well all,
    Dusty
    I don't have anything for you but I would be interested in a recipe for
    that as well.

    --- SoupGate-Win32 v1.05
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  • From Dusty@21:1/5 to dejamos on Sat Jul 2 06:55:33 2016
    On 02-Jul-16 06:42, dejamos wrote:
    On 7/1/2016 7:34 PM, Dusty wrote:
    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 pertinent tips.

    Take care and be well all,
    Dusty
    I don't have anything for you but I would be interested in a recipe for
    that as well.
    Okay, excellent! I'll be fooling with the ones I managed to dig up over
    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
    --
    "It's easier to fool people than to convince them that they have been
    fooled." - Mark Twain

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From dejamos@21:1/5 to Shadow on Sat Jul 2 17:20:02 2016
    On 7/2/2016 4:15 PM, Shadow wrote:
    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


    Thanks for that information. I have only used rye flour for the starter without the altus. My comment was more about using rye flour for the
    starter instead of regular or bread flour. One of these days I plan to
    try the altus. I do not make rye bread very often these days.

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  • From Dusty@21:1/5 to graham on Sun Jul 3 09:06:32 2016
    On 02-Jul-16 15:15, graham wrote:
    On 01/07/2016 6:34 PM, Dusty wrote:
    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 pertinent tips.

    Take care and be well all,
    Dusty
    I 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
    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
    Hello Graham! Good to hear from you again my friend.
    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
    --
    "It's easier to fool people than to convince them that they have been
    fooled." - Mark Twain

    --- SoupGate-Win32 v1.05
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  • From graham@21:1/5 to Dusty on Sun Jul 3 10:26:19 2016
    On 03/07/2016 10:06 AM, Dusty wrote:
    On 02-Jul-16 15:15, graham wrote:
    On 01/07/2016 6:34 PM, Dusty wrote:
    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 pertinent
    tips.

    Take care and be well all,
    Dusty
    I 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
    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
    Hello Graham! Good to hear from you again my friend.
    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
    It's on its way!
    Graham

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  • From Dusty@21:1/5 to graham on Mon Jul 4 20:05:21 2016
    On 03-Jul-16 09:26, graham wrote:
    On 03/07/2016 10:06 AM, Dusty wrote:
    On 02-Jul-16 15:15, graham wrote:
    On 01/07/2016 6:34 PM, Dusty wrote:
    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 pertinent
    tips.

    Take care and be well all,
    Dusty
    I 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
    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
    Hello Graham! Good to hear from you again my friend.
    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
    It's on its way!
    Got it! Thank you my friend! Your help is very much appreciated!

    Dusty
    --
    "It's easier to fool people than to convince them that they have been
    fooled." - Mark Twain

    --- SoupGate-Win32 v1.05
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  • From Shadow@21:1/5 to All on Sat Jul 2 18:15:39 2016
    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
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

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  • From Boron Elgar@21:1/5 to RV-dragger@oneamericanREMOVEALLTHIS on Wed Jul 6 09:39:45 2016
    On Tue, 5 Jul 2016 19:46:19 -0700, Dusty <RV-dragger@oneamericanREMOVEALLTHISpatriot.com> wrote:

    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.

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  • From graham@21:1/5 to Dusty on Sat Jul 2 16:15:49 2016
    On 01/07/2016 6:34 PM, Dusty wrote:
    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 pertinent tips.

    Take care and be well all,
    Dusty
    I 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
    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

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Dusty@21:1/5 to Boron Elgar on Wed Jul 6 07:11:19 2016
    On 06-Jul-16 06:39, Boron Elgar wrote:
    On Tue, 5 Jul 2016 19:46:19 -0700, Dusty <RV-dragger@oneamericanREMOVEALLTHISpatriot.com> wrote:

    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.
    Well thank you kindly! But be careful...mindless, dyed-in-the-wool
    ideologues still read here... ;)!
    Good to read you again, Boron.

    Take care and be well,
    Dusty
    --
    "It's easier to fool people than to convince them that they have been
    fooled." - Mark Twain

    --- SoupGate-Win32 v1.05
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  • From Dusty@21:1/5 to dejamos on Tue Jul 5 19:46:19 2016
    On 02-Jul-16 13:01, dejamos wrote:
    On 7/2/2016 8:55 AM, Dusty wrote:
    On 02-Jul-16 06:42, dejamos wrote:
    On 7/1/2016 7:34 PM, Dusty wrote:
    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 pertinent
    tips.

    Take care and be well all,
    Dusty
    I don't have anything for you but I would be interested in a recipe for
    that as well.
    Okay, excellent! I'll be fooling with the ones I managed to dig up over
    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.
    --
    "It's easier to fool people than to convince them that they have been
    fooled." - Mark Twain

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  • From dejamos@21:1/5 to Dusty on Wed Jul 6 09:07:43 2016
    On 7/5/2016 9:46 PM, Dusty wrote:

    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.

    All of that makes good sense. When I decided to tackle sourdough I
    looked at a lot of sites and found all kinds of conflicting information
    about what you must and must not do. Luckily, I had enough bread making experience under my belt to realize that most of those rules were just
    what you say - a case of "this is how I did it and it worked so this is
    how everybody must do it to be successful" and I was able to proceed
    with a jar, some flour and water, and time.

    Just to be clear, I was not making a suggestion; I was curious to see if
    anyone with more experience than I have knows whether or not there is
    any basis for that idea. Since that is how I made my first loaf of
    sourdough that had rye and it worked, that is how I do it, but I would
    never suggest that everyone else should do it that way. I suppose I
    should try a loaf of rye with my regular starter and see if I notice a difference and if so, then I can tell everyone that they must do it my
    way. :)

    I do weigh my bread ingredients but that is mostly because I have the
    scale and I am a little bit obsessive and I like the idea that I am at
    least *starting* with the same amount of ingredients. I do realize that
    it makes absolutely no difference in the end, as I constantly add more
    or less flour depending on all of the usual factors.

    I am sure I have many bread making habits that would make the experts
    shudder. But I enjoy the process and overall I am pleased with my
    results and most of my friends seem to be as well and that is what
    matters in the end.

    Good luck with the bread and I hope you stay dry!

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