Has anyone tried a recipe with Rye and Red Fife? Before experimenting here wanted to see if anyone has tried these together...Thinking of modifying the tartine Rye recipe with 50% Bread/33% Red Fife/17% Med Rye...Thx!Mark Log in or register to post comments are you looking at page 118 of "Tartine Bread" or page 52 of "Tartine Book #3" ? Log in or register to post comments The original book. Curious whether Rye and Red Fife are a good combination... Thx! Log in or register to post comments page 52 is close to what you want to do, assuming red fife is close to generic whole wheat flour. Log in or register to post comments I’ve made many many sourdough bread with this combination of bread flour, whole red fife and whole dark rye. It is a really good flavour combination, go for it. It has been my go to flour combination for a good part of the past year.Benny Log in or register to post comments Thx, am going to give it a shot Log in or register to post comments
are you looking at page 118 of "Tartine Bread" or page 52 of "Tartine Book #3" ? Log in or register to post comments
The original book. Curious whether Rye and Red Fife are a good combination... Thx! Log in or register to post comments
page 52 is close to what you want to do, assuming red fife is close to generic whole wheat flour. Log in or register to post comments
I’ve made many many sourdough bread with this combination of bread flour, whole red fife and whole dark rye. It is a really good flavour combination, go for it. It has been my go to flour combination for a good part of the past year.Benny Log in or register to post comments
are you looking at page 118 of "Tartine Bread" or page 52 of "Tartine Book #3" ?
The original book. Curious whether Rye and Red Fife are a good combination... Thx!
page 52 is close to what you want to do, assuming red fife is close to generic whole wheat flour.
I’ve made many many sourdough bread with this combination of bread flour, whole red fife and whole dark rye. It is a really good flavour combination, go for it. It has been my go to flour combination for a good part of the past year.
Benny
Thx, am going to give it a shot