Hi,
I'm new here and I am thoroughly enjoying the conversation! I wish it
happened more than once a week.
After several years break from bread baking (health and family) I am back
at it and trying not to go off in every direction that beckons at once. My
main focus at this time is learning to make the real 100% rye sourdough
bread as the Eastern Europeans make. I have not been able to find a recipe
that isn't Americanized with a lot of white flour. I'm not familiar with
rye so I have no idea what proportions work. Can anyone help with a recipe
or pointers?
I have been told that I won't be able to make this type of bread because so
many of the variables are different here. I would like to understand the
theory so I can choose ingredients that will come as close as possible. I
was also told that a wood-fired oven is critical. If this is true,
how? Is it really the brick lining? I grew up with a wood stove and
unless you have a good supply of the right wood, a wood stove will not give
as even a heat as a newer oven.
Wheat flour can have different protein levels, does rye flour vary the same
way? There doesn't seem to be much rye flour available so I hope it
doesn't matter too much.
I have also seen some rye recipes calling for "whole bran cereal", any idea
what that is referring to? One called for "baker's bran".
Colleen in NE Calif.