May 16, 2009 - 8:08pm
Hamelman's 5-Grain Sourdough Rye
Hamelman's 5-grain Levain and Seeded sourdough from "Bread" have been among my favorites for some time, but his 5-grain Sourdough Rye somehow had escaped my attention, in spite of several posts by others, until LindyD recently made it. At first, I was not clear that this was a different bread from the 5-grain Levain, but I eventually caught on. When I looked at the formula, I knew I would love it, and I do.
Thanks, Lindy! This is a wonderful bread.
David
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David, Beautiful, delicious looking loaves!
Sylvia
It is delicious.
David
Funny thing is I don't remember making it! We were out in the garden all weekend so maybe I'm just too sore & tired to think properly this morning.
It looks terrific though; I'm adding to my ever increasing list of to bakes.
--Pamela
Possibly this is the discussion you were thinking of?
Hi, Lindy.
You are absolutely correct!
Another senior moment. I've corrected the original post.
Thanks for pointing out my error.
BUT Pamela SHOULD make this bread! Don't you agree? ;-)
David
Hi David,
Pamela's such a proflic baker, I also thought she had made the five-grain rye sourdough. Didn't figure things out until she noted she couldn't remember it - and I agree that she should make the bread, since it's quite terrific (although I do prefer to toast the seeds first).
There's such a torrent of bread talk here that keeping up can be challenging.
One of these days I've got to try that five-grain levain you speak so highly of.
I do admit to being somewhat of a prolific baker, but since lot of the breads I've been baking since the first of the year are test recipes I really can't say much until the book comes out in November. Yesterday I made Leader's Corn-Rye Rounds. They turned out so awful that I threw them in the trash and cleaned up the mess such that even my husband didn't even know I tried them (fairly dense little rocks with an very odd and unappealing corn-rye flavor). I guess I should make a blog entry if for no other reason than dissuading anyone else from trying them.
The biggest challenge I face is planning ahead far enough with the various starters. I rather dislike having to feed them twice a day when they're out--Oh, a couple of days is OK, but after that I really start grumbling. As an aside, PR's new book does streamline this process a bit so I keep going back to some of those recipes for daily consumption.
Another problem that occurs as a result of prolific baking is too many loaves. Fortunately we have a Foodsaver. Unfortunately, my husband just loves to operate it to excess. Last night I pulled a mini loaf of Walnut Pear bread out of the freezer; it was somewhat shriveled up owing to the fact that Jim sucked all the air out of it! I keep trying to explain that he doesn't need to go to that extreme but ....
--Pamela