hi from klmeat (49 yrs in the meat business hence the name ) I have been baking about a year ,some hits & some misses . my rye bread always turns out small ,taste great .I'm using the secrets of a jewish baker as guide . any ideas . thank you Log in or register to post comments Welcome to TFL. I think being able to see the recipe you are using would be very helpful to the rye bakers here. Little details such as flours you are using and whether the recipe includes a rye sourdough would be nice to know. Log in or register to post comments Hi, klmeat. If you follow Greenstein's recipe and don't be tempted to add too much flour, you should get a delicious, light, Jewish Sour Rye. I "translated" Greenstein's formula for Jewish Sour Rye into one with weighed ingredients, which may help you. I also provided detailed instructions. David Log in or register to post comments As well as being Eric's Fav Rye, it's now mine also :) http://www.thefreshloaf.com/node/5076 Mine is no way near as pretty but I'm trying.... Log in or register to post comments
Welcome to TFL. I think being able to see the recipe you are using would be very helpful to the rye bakers here. Little details such as flours you are using and whether the recipe includes a rye sourdough would be nice to know. Log in or register to post comments
Hi, klmeat. If you follow Greenstein's recipe and don't be tempted to add too much flour, you should get a delicious, light, Jewish Sour Rye. I "translated" Greenstein's formula for Jewish Sour Rye into one with weighed ingredients, which may help you. I also provided detailed instructions. David Log in or register to post comments
As well as being Eric's Fav Rye, it's now mine also :) http://www.thefreshloaf.com/node/5076 Mine is no way near as pretty but I'm trying.... Log in or register to post comments
Welcome to TFL.
I think being able to see the recipe you are using would be very helpful to the rye bakers here.
Little details such as flours you are using and whether the recipe includes a rye sourdough would be nice to know.
Hi, klmeat.
If you follow Greenstein's recipe and don't be tempted to add too much flour, you should get a delicious, light, Jewish Sour Rye.
I "translated" Greenstein's formula for Jewish Sour Rye into one with weighed ingredients, which may help you. I also provided detailed instructions.
David
As well as being Eric's Fav Rye, it's now mine also :)
http://www.thefreshloaf.com/node/5076
Mine is no way near as pretty but I'm trying....