#11  
Old 12-17-2008, 06:50 PM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: Traditional Miche

Quote:
Originally Posted by Dutchoven View Post
Elizabeth
It looks great! That looks like ours...with the exception that ours is not a sourdough in the sense of a purely wild yeasted bread...we use preferments or soakers...a good idea for your rye starter is to feed it every now and again with just white flour...once it gets a high percentage of rye flour it is pretty lean on the starch side so it can get really tangy...
Best
Dutch
I was wondering about that. I do like the tang, but it can get a bit out of hand in some breads. This recipe used starter in a preferment, so it gets a double dose. I'll have to be careful not to let my starter get too sour or I won't eat the bread! I must say it was one of the more active doughs I've made. Must be the rye flour.
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Oven/BBQ Leepinla Brick Oven Photos 80 12-03-2011 07:26 AM
Hamelman Multi-Flour Miche james Hearth Bread and Flatbread 0 11-10-2008 09:26 AM
Video of traditional Moroccan bread baking Wiley Chit Chat 2 06-21-2008 07:55 PM


All times are GMT -7. The time now is 02:45 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC