Carla#2

Bill44's picture
Bill44

As promised, German regulation Rye, 67% Rye flour.

[img]http://www.sourdough.com.au/gallery/d/4871-1/new_17+Oct+06+002.jpg[/img]

[img]http://www.sourdough.com.au/gallery/d/4873-1/new_17+Oct+06+003.jpg[/img]

Category: 
up
364 users have voted, including you.

Replies

carla's picture
carla 2006 October 17

Well done Bill! Very pretty indeed.
Do you like the taste though?
This is not the average Australian bread for you - is it?

Must put some pics of my wholemeal rye breads in one day.
However I bake in tins, cause otherwise I cannot have the dough moist enough to get a good crumb structure. Well - I can - but then I have a flatbread!!

Bill44's picture
Bill44 2006 October 17

[quote="TeckPoh"]
As promised...and delivered. Bill, do you prefer C#1 or C#2, in terms of taste? Is C#2 much heavier?
[/quote]
TP I enjoy the taste of both, C#2 is heavier and stronger than C#1 and I find I have to increase the amount of Carroway seed to compensate a bit for that.
C#1 is fine with just about anything on it but C#2 begs for a good sausage or some strong cheese.

Bill44's picture
Bill44 2006 October 17

[quote="carla"]
Well done Bill! Very pretty indeed.
Do you like the taste though?
This is not the average Australian bread for you - is it?
[/quote]
Carla I love the taste, I'm not the average Aussie as I grew up in what is now termed a "Multicultural Community". I grew up with Polish breads and Latvian breads, Greek, Italian, Maltese and Austrian to name a few. This era of my life started me on my love of all types of food.

nina 2006 October 17

Mmmm, that looks delicious!

Carla, I bake wholemeal rye in tins too. I baked one using a new recipe (sifting some of the rye inspired by Bill) two days ago... it should be ready to cut today

Post Reply

Already a member? Login