Brighid,

While you are at it, I would appreciate a recipe for whole rye bread. Do you happen to have one handy?

cheers,
Yaman

Here is the link for the text version of the New York Times article in case anyone else needs it:    http://www.nytimes.com/2006/11.....1423cd71&ei=5070

Yaman, I don't have a recipe for whole rye bread but I'll look for one along with the sourdough starter.

you can make a starter out of practically any grain, I believe.

Thank you, Rodney-AB, for the the location of this bread recipe.

Cordially,
Margaret

good morning,
well my loaf didn't rise much so I am going to get some new yeast and start over.
could it be the spelt flour {2cups} and oat flour {1 cup} that caused this not to rise as it should have? The yeast has been kept in the fridge since I bought it several months ago. I haven't made any bread for months with this yeast so maybe its just not good any more. I did increase the amount to 3/4 of a teaspoon when making this batch.
I'll give another try it dose look so good when done!

Rodney, see if you can get some of this:  http://www.rapunzel.com/products/rapunzel/rapunzel_baking_rize.html

I'll see if our HFS has that thanks Vicki

If anyone is interested I just posted a blog entry on making your own sourdough starter, and also a couple of rye bread recipes for Yaman. Sourdough works really well with the long rising time for the dutch oven bread and gives it a lovely tangy taste. Just another way to make good bread! There are all kinds of variations, have fun experimenting and have a slice for me please. It's too hot here to use the oven and I have to stay away from bread anyway--grains are only an occasional treat for this O!

great blog, thanks for all your hard work!

Lola, which grains do you sprout for bread?  I'd love some hand holding to follow in your footsteps on perhaps a gluten free version on this no kneed bread.

I have done rye, millet, wheat, and also seeds, even veggies.....
want to try the dutch oven method one of these days, but am in the middle of a major remodeling and moving period, so everything is packed or upside down.....will have to wait.

with the sprouted grain, seed and veggie flours I make, I basically sprinkle those on everything, like salads, smoothies, soup...whatever.

what I have done with those are basically, flat breads or cracker type recipes.......
Ezequiel type breads come out rather dense, so I rather do the flat stuff, that always comes out right, like a type tortilla only toasted and cut into triangles.

Thanks Brighid45!  


I've never gotten a sour to work well for me so I hope to give this one a try.

Good luck Kristin!

Starters can be fussy about warmth. They like a fairly constant temperature without drafts, and not a lot of humidity. I've had good success using the pilot light method, where you put the jar on the warm spot atop the gas stove. If that isn't possible, try a spot on the kitchen counter that's out of the way but still has decent air circulation. Give the starter plenty of time to develop and keep feeding it. Use room temperature or lukewarm water to keep from shocking the yeast beasties. If you have to refrigerate the mother, let it warm back up and revive for a day or two before you use it to make bread.

Hope this helps. Got my fingers crossed for you.

Thanks for the sour tips... just might need some finger-crossing  

Sigh! It would make to much bread for one nonnie. Especially trying to keep that mother alive. That's all right when Twisty and I get old enough to retire we'll try to get Brighid assigned to the same retirement home as cook.

Slice and freeze it?

GCG, that's why I don't have any starter working in my kitchen. My housemate K doesn't like sourdough and bread is only an occasional treat for me, so it isn't feasible to keep feeding a starter I'd use once every three months. *sigh* Still, you can bake good bread without it.

The retirement home sounds nice, though. I'm up for it.

Yeah a BTD retirement home! With a pasture for the B goats. Seperate wings for the types and common rec facilities?

the more the merrier!!
why separate wings?
we could all help each other out!

The bread will be yummy to share with friends, neighbors and colleagues.

Why sepearate wings? So the A's don't have to be around while we B's milk our goats and the O's chase after them with clubs!

Quoted from gulfcoastguy

Sigh! It would make to much bread for one nonnie. Especially trying to keep that mother alive. That's all right when Twisty and I get old enough to retire we'll try to get Brighid assigned to the same retirement home as cook.

havent looked at the recipe yet, but couldn't you just half it or quarter it to suit your needs?  

Trying to cut down on the starches especially grain related anyway. Cooking for one can be a pain.

A secretors have goat milk as neutral.