Triplets.

Well the new bannetons work, produced 3 x 750g carroway rye. Too hot to cut yet, will post crumb photo tomorrow.

[img]http://www.sourdough.com.au/gallery/d/4028-1/new_Rye+006.jpg[/img]

7 comments

HI you competetive types!
I used Jeffrey Hamelmans recipe with a starter of rye that was inoculated with white starter 100% h20 and flour? I couldn't figure out the holiness either, but the tast, fab!

Jeremy

Extraordinary Rye Bill, the rise is really nice for a rye too!
Teresa

Hmm...after seeing Jeremy's unusual open/uneven crumb, Bill's small to medium crumb and my recent close crumb rye (I used 1/3 rye:1/3 strong wholemeal:1/3 strong plain white), it's time for a rye bake-off....just to see what controls this animal.


Well here's a pic of the crumb. Small to medium holes but plenty of them.

Jeremy I know how he feels, I grew up on the dense Latvian and Polish rye loaves.

[img]http://www.sourdough.com.au/gallery/d/4032-1/new_Rye+crumb.jpg[/img]

The Recipe for the rye loaf has been posted in the Recipes section.

Nice Bill. I'm jealous and wondering if yours is holey or a fine crumb!
My Uncle who is in his 90's said my Rye with caraway was strange with all the holes!

Jeremy

Oooo...identical triplets! Which one was adopted (from Graham)? I reckon you won't be able to tell the difference. Great job, Bill.