Comments on: A Good Rye

By: Sunflower Seed Rye Sourdough Bread « Baking Badly

Sunflower Seed Rye Sourdough Bread « Baking Badly — Sun, 18 Nov 2012 10:08:07 +0000

[...] from the website Wild Yeast, the following adjustments were made to the original [...]

By: Marilyn-Joy

Marilyn-Joy — Tue, 08 May 2012 18:00:11 +0000

lovely blog and beautiful bread. great tip regarding scoring before proofing. scored my two light rye loaves just as you did, can hardly wait to see if they turn out half as gorgeous as yours!

By: Sourdough Breads « hep-i-book'a

Sourdough Breads « hep-i-book'a — Mon, 09 Jan 2012 14:57:56 +0000

[...] is 47% Rye Bread from www.wildyeastblog.com. The recipe will make 3 loaves, dense and just [...]

By: Mark

Mark — Fri, 18 Nov 2011 14:03:23 +0000

I want to try this recipe this weekend. I have everything except a stand mixer. What would be the best way to mix this dough without a mixer?

Thanks!

By: Susan

Susan — Fri, 10 Dec 2010 15:42:32 +0000

Phil, sounds like they were overproofed — 1-1/4 hours in a warm kitchen is too long. Get them in the oven as soon as you see the surface start to “break.” As “rounded” is a subjective description, weighing yeast is always preferable, if you have a scale that can do it with 0.1 gram accuracy, like this one: http://www.amazon.com/exec/obidos/ASIN/B001G5ZBIY/wilyea-20