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When looking to buy rye grains I now only find new varieties, hybrids like Danko, Serafino etc. They have lower enzymatic activity than traditional rye. wonder how this impacts the recipes I find in the Rye Baker and other places,

Refer to the detailed instructions by rusbrot for clas (0:42-6:00); to make flas, just mix the ingredients and place in a jar. Both clas and flas can be maintained in a water bath in a crockpot with a temperature controller. Try to match the water level of the bath and the level of the jar contents (clas or flas).Note that rusbrot emphasizes the use of plastic film on the

3 rye sponges, one wheat sponge, and a rye soaker - and then the final dough.Franconia Crusty Boule from "The Rye Baker" - formulaFranconia Crusty Boule - PhotosNote that in the formula under Final Dough the text says 400g medium rye; in the overall percentages at the end it says 400g dark rye. I used dark rye, because I had bought a lot of dark rye before I knew that most

This is my first try of a rye bread (95%). It is a little light and spongy, I think, and I probably could lower the amount of flas/clas.4 elements used in this bake:1. Mariana's method for making 2-day solod (from spent grains)2. Solod mash from rusbrot (from frozen)3. Borodinsky recipe from Beets and Bones4. Baked in zojirushi bread machine in my own pan.

Hi,As a beginner to anything other than basic yeast bread recipes I am trying to get to grips with Poolish. In an effort to do this I am wondering if anyone can advise me on how I would convert a yeast bread recipe to Poolish ? For example, if I have a recipe as follows, how would I convert it to a Poolish recipe ?500 grams Flour1 tablespoon Salt60 ml Olive Oil20 grams Yeast

Refer to and carefully follow the procedure in Simple 100% Whole Wheat with CLAS for the mixing instructions done in the Zojirushi Bread Machine with dual paddles.Recipe for the loaf below (total: 475 gr freshly ground flour):455 gr freshly ground hard wheat berries (alternate mix: 355 gr hard whwh, 100 gr soft whwh)20 gr wheat malt berries Grind all berries into a fine flour

I know this was discussed a few times. New to the forum. Very little information on sp5. I have aline on brand new one one for 600us with all accessories. Likewise a used n50 for 900us. Prefer new over used. I would be using primarily for light duty pizza diughs, bread doughs ect..Your thoughts appreciated

Alan’s starter is quite potent and still not getting much of a sour scent to it. It is living in a ziplock bag in my fridge and I made the stiff sweet levain from it directly without any refreshing and the levain was ready in no time. I think I’ll figure out how to bring some home and compare it to mine. Alan if you read this, what is the hydration that you keep your starter?

By Nicole Hvidsten From Star Tribune As we rush through another week of preparing meals, call on the ...

Candidate is likely to be bread and presley. -- statewide elected, a guy with a lot of credentials who speaks again about the kitchen table. so its gonna be an exciting year. we will be playing aggressively in all three of the states. >> of course part of your role as national governors association chair as a conduit if you will between the white house and the governors of this country, your set to meet with president biden at the white house next week. what are you hoping to come out of that ev...