In reply to: "Phyllis Tesch" <patesch@execpc.com>
Subject: sponge for rye bread
I would definitely not leave your starter sponge in a metal bowl of any
sort..it can make it taste wierd as i have found to my cost I might add!.
But how about sending me a copy of the recipe? I'd be most grateful. Thanks
My own query is
I and my husband love wholemeal, rye, pumpernickel bread etc.....
particularly with malt extract and seeds in them. I bought a book by Donna
Rathmell German "Bread Machine Book Vol? Natural Sugars" which has some
lovely recipes..but all come out flat or concave even when she says a med to
high rise..I have tried loads of ways in my breadmaker to get them to not
just rise, but NOT BE CONCAVE! . They taste lovely but it is so
disappointing when they come out like a volcanic basin small and squashed.
Any suggestions? I have tried more water, less water, soya flour, Vitamin
C (Citric acid) but to no avail. My breadmaker is a standard type called a
Team Home Bakery...has basic, quick, wholemeal programmes and a dough one.
Cooks and rises longer on the wholemeal cycle, is like any other I've seen
so I don't think its that. Should the dough be sticky or drier than white
bread? The white is pliant and silky and so easy to "read"..but the
wholemeal never seems the same twice...I am confused.
. I've seen Vital Gluten in American recipes, but I'm not sure if this is
what I need. I use Strong Bread Flour anyway...shouldn't this be
sufficient - not that I've even seen Vital Gluten for sale in the UK. I
wonder sometimes if its that I leave them to rise for too long as when I did
this with one to cook in the oven it looked flat and had splatterd all over
the prooving bag. I re-kneaded it and re-prooved it for less time and it
was fine.
I find if I make the dough and cook it in the oven it is better, but being
at work and with a three small children I hoped that the machine would do it
for me. It makes wondeful white bread..its just when I use wholemeal flour
Any advice well received.
Vikki .