Hamelman's 5-Grain Sourdough Rye

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dmsnyder on 16 May 2009 at 20:08

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

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

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