Hi all, friday a aunt will be visiting us from Italy and bring some rye flour..it's my very first experience with rye cause in Ecuador have not found so...what do you suggest: 100% rye or a mix with plain flour? How "strong" is rye bread compared with a "white bread"?
Thanks for any advice and happy baking from quito. Paolo
I made the blueberry cheese braid (http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid) today. Wow, was that good. here's a pic:
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I also started the rye-starter (http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial) and it is doing very well. So much bread to make!
Part 1:
This is a 50% Wholewheat Loaf, Which involves a BIGA (Preferment/sponge) around 30% of total Flour Weight.
I love the final taste of the bread, it was the best sandwich loaf i ever made so far! Soft, Airy, Light, Tastey, and Nutritious.
"Hey don't mind the background, my appartment is not bright enough"
Today I fired up my wfo oven to make pizza and this morning I made the recipe for my 'Sandwich Buns'. I needed hot dog buns for Mondays cookout and since the wfo was hot I retarded the shaped hot dog buns in the refrigerator until tonight when the oven had reached a temperature of apx.
Croissants made with 100% wild yeast (captured in Paris). 5 rises over 2 days and enough folding and turning to create 55 layers of butter and dough in the final croissant. Tasty too.
My husband is a master at pasta making. He retired on May 14th 2010 and we have been indulging pretty often since then. I made the sauce and the bread...my starters survived my 3 months away on my bicycle ride across the US. He made the lovely pasta you see below. It is 1/2 semolina and 1/2 reg old AP. It is delicious...
There are two things members of our patchwork family have in common - we love good food and we hate olives!
Even the pickiest of our kids, Valerie, producer of the famous "square mouth" whenever I made her try at least one bite before she said she didn't like it; and Francesca who ordered "just white rice" when we ate at a restaurant, ended up as foodies. Valerie even became a chef!
This weekend I decided to return to the scene of my previous crimes in the name of croissants and have another go at them. I've been spurred on in part by hansjoakim's magnificant [url=http://www.thefreshloaf.com/node/17952/walnut-levain-and-croissants] croissants [/url] he shared with us a few weeks back, as well as by ensuring conversations involving him and ananda about differences in puff pastries and in the levels of butter and lamination involved in each.
