Comments on: Flaxseed Rye

By: Mrs Ergül

Mrs Ergül — Mon, 28 Dec 2009 03:10:50 +0000

Thank you Susan for the link! I just couldn’t locate it on my own! That is very detailed. I will get started on it this coming long weekend!

By: Susan

Susan — Mon, 14 Dec 2009 04:24:53 +0000

Mrs Ergül — A sourdough starter is a culture of wild yeast that is perpetuated by periodic feeding with flour and water. Here is my method for starting a starter from scratch:
http://www.wildyeastblog.com/2007/07/13/raising-a-starter/
And yes, you can definitely mix this by hand. I hope you like the bread!

By: Mrs Ergül

Mrs Ergül — Sat, 12 Dec 2009 06:43:06 +0000

Hi, I’m a newbie in baking with rye flour and this is a recipe I will love to try. Unfortunately, I have no knowledge in starter, white or rye. I hope you can tell me what it is and how I can go about beginning one so that I can get this loaf going!

Also, I have a KA that I have overworked while kneading dough with it. It is currently still out of action. Even if I do get it repaired I would now want to strain it with such a high density dough. As a result, I will have to hand knead this. Would you recommend hand kneading this loaf?

By: Weekendowa Piekarnia #28 – zaproszenie. | kuchnia.wpblog.pl

Weekendowa Piekarnia #28 – zaproszenie. | kuchnia.wpblog.pl — Thu, 09 Jul 2009 11:12:34 +0000

[...] Blog “Wild Yeast” (zainspirowany ksi??k? Jeffrey’a Hamelman’a “Bread: A Baker’s Book of Techniques and [...]

By: Susan

Susan — Fri, 15 May 2009 13:46:17 +0000

Menny: going to have to get back to you on that one. Or try it and let us know how it works!

By: Menny

Menny — Fri, 08 May 2009 13:45:36 +0000

your loafs are amazing!!! thanks for posting this.
Is there a way to produce similar loaf without the instant yeast, i.e., without commercial yeast?
Thanks, Menny

By: Susan

Susan — Sat, 07 Mar 2009 17:06:34 +0000

Jo, rather than quoting Hamelman’s recipe, I have adapted it. That is, the instructions are completely in my own words (to conform to the editorial style of this blog as well as reflect my own baking style), and the ingredient list has been modified as well. And remember that cookbook authors rarely dream up something completely new themselves; the recipes they publish are often their own take on dishes they have learned from someone else in turn.

There is lots written on the web about recipe copyrighting; one interesting discussion can be found here (scroll down to Elise’s comment which is especially informative):
http://foodblogscool.blogspot.com/2005/08/legal-copyright-on-recipes.html

By: Jo

Jo — Wed, 25 Feb 2009 23:51:45 +0000

Do authors like Mr Hamelman mind you quoting their recipes like this? Do you ask them first or is it considered ok to do this on blogs like this. I am just curious really about copyright and recipes from published sources and whether there are any rules or protocols. Can you advise me?

By: MC

MC — Mon, 23 Feb 2009 02:01:33 +0000

Susan, these loaves are just gorgeous!

By: dalmacija moja inspiracija

dalmacija moja inspiracija — Sun, 22 Feb 2009 12:57:43 +0000

hmmmm, nice idee…bread…i wil follow you…