Questions tagged [rye]
25 questions
2
votes
2 answers
Oven Spring when first stage of recipe includes a ten hour first rise
I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to ten hours. Does this exhaust the sourdough starter, leading to little rise in the bread?…
user22597
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1 answer
Rye flour in starter
I have a recipe for sourdough starter, that says I should use rye flour. But which is that? I have grinded my own flour from whole rye berries. There is a lot of bigger parts from the outer layer of the grain in the starter. Will it work? Should I…
ryskajakub
- 333
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1 answer
Why does rye flour dough require more water?
Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour.
I find this a bit puzzling since I always thought that hydration of the dough should be based on the protein content - more…
tungli
- 123
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vote
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No Knead Bread comes out a tad gummy only in the center
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water.
I let it rise overnight or at least 9hrs. I find that it has risen comp,etely, yet has…
Missielina
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Why does my rye bread sink in the middle like this?
My rye bread (made with a bread machine) usually sinks in the middle, like this one. It still tastes great, but I'd love to fix this problem.
https://i.stack.imgur.com/szW34.jpg
Here's my recipe:
1 ⅓ plus ⅛ cup warmish water
1 ½ cups white flour
1…
Sylvia
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vote
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High Altitude Rye Bread
New bread maker here.
I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only am I challenged by not having much knowledge of…
Gary H
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1 answer
Danish rye bread (rugbrød) gone wrong?
A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book."
The recipe basically calls for a preferment of rye, yeast and buttermilk which you let sit for 72 hours before adding the rest of the rye…
Rekov
- 113
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1
vote
0 answers
Need help with my Rye Sourdough starter
I’ve been working on growing a sourdough culture from scratch for almost 4 weeks now. I have looked into multiple websites including this one for troubleshooting advice and have tried different things so as you can probably guess I’m a bit confused…
0
votes
1 answer
Sifted rye flour bread why is syrup needed
There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices.
I am wondering why syrup is needed, is the sugar in the milk not enough for the yeast? What would change besides maybe the taste without…
Emil
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1 answer
How dangerous is rye?
People are telling me about rye flour, ergotism, and LSD. Apparently there are reasons to believe the Salem witch trials were caused by ergotism. It sounds to me like I don't have much to worry about since millers have stopped grinding the ergots up…
sirdank
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