Comments on: Cracked Rye – Polenta Sourdough http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 10 Feb 2012 09:12:49 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Weizensauerteigbrot mit Kamut und Polenta-Cracked Rye – Polenta Sourdough | Cami's Magic World http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-21341 Weizensauerteigbrot mit Kamut und Polenta-Cracked Rye – Polenta Sourdough | Cami's Magic World Tue, 25 Oct 2011 17:54:57 +0000 http://www.wildyeastblog.com/?p=3558#comment-21341 [...] Modifiziert nach: Wild Yeasts Cracked Rye – Polenta Sourdough [...] [...] Modifiziert nach: Wild Yeasts Cracked Rye – Polenta Sourdough [...]

]]> By: Kate http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-18456 Kate Wed, 04 May 2011 22:25:53 +0000 http://www.wildyeastblog.com/?p=3558#comment-18456 Hi Susan, The bread looks delicious! Would it make that much of a difference to sub more whole wheat for the white flour? Thanks! ~Kate Hi Susan,

The bread looks delicious! Would it make that much of a difference to sub more whole wheat for the white flour? Thanks!
~Kate

]]> By: Ian Sandman http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17715 Ian Sandman Fri, 25 Feb 2011 01:41:19 +0000 http://www.wildyeastblog.com/?p=3558#comment-17715 Thanks. that is what I assumed but my wife thought maybe you used cooked polenta which to me didn't make any sense. I'm on my way to China for a business trip and hopefully when I get back can try it again. Thanks. that is what I assumed but my wife thought maybe you used cooked polenta which to me didn’t make any sense.
I’m on my way to China for a business trip and hopefully when I get back can try it again.

]]> By: Susan http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17712 Susan Fri, 25 Feb 2011 01:14:49 +0000 http://www.wildyeastblog.com/?p=3558#comment-17712 Ian, sorry for any confusion. Yes, I meant dry, coarsely-ground cornmeal, which, like the cooked paste that is made from it, is called polenta in my neck of the woods. Ian, sorry for any confusion. Yes, I meant dry, coarsely-ground cornmeal, which, like the cooked paste that is made from it, is called polenta in my neck of the woods.

]]> By: Ian Sandman http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17710 Ian Sandman Thu, 24 Feb 2011 23:40:49 +0000 http://www.wildyeastblog.com/?p=3558#comment-17710 Susan, My wife brought up a good point to me. In your recipe you call for polenta, but I thought you meant cornmeal since polenta is usually cornmeal mixed with boiling water and other ingredients to form a thick paste. Please clarify if don't mind. Thanks, Ian Susan,
My wife brought up a good point to me. In your recipe you call for polenta, but I thought you meant cornmeal since polenta is usually cornmeal mixed with boiling water and other ingredients to form a thick paste.
Please clarify if don’t mind.

Thanks,
Ian

]]> By: Ian Sandman http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17699 Ian Sandman Thu, 24 Feb 2011 00:24:16 +0000 http://www.wildyeastblog.com/?p=3558#comment-17699 Hi Susan, I will give it another try at some point and let you know how it comes out. It actually tastes okay all things considering! Hi Susan,

I will give it another try at some point and let you know how it comes out.
It actually tastes okay all things considering!

]]> By: Susan http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17697 Susan Wed, 23 Feb 2011 04:12:26 +0000 http://www.wildyeastblog.com/?p=3558#comment-17697 Ian, it sounds like a problem of too much water. I usually hold back a portion of the water in the recipe and use it to adjust the hydration of the dough to get the proper consistency. Ian, it sounds like a problem of too much water. I usually hold back a portion of the water in the recipe and use it to adjust the hydration of the dough to get the proper consistency.

]]> By: Ian Sandman http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17696 Ian Sandman Wed, 23 Feb 2011 00:44:21 +0000 http://www.wildyeastblog.com/?p=3558#comment-17696 Hi, I tried this recipe yesterday with not so good results. I had to convert my stiff starter to a 100% hydration starter and I wonder if that screwed it up. The dough never set-up correctly and was way too moist. I did 4-5 folds and it still never really felt correctly. The dough never really increased in size but I baked it anyway. The crumb is very dense and mushy. Any suggestions? Hi,
I tried this recipe yesterday with not so good results.
I had to convert my stiff starter to a 100% hydration starter and I wonder if that screwed it up.
The dough never set-up correctly and was way too moist.
I did 4-5 folds and it still never really felt correctly.
The dough never really increased in size but I baked it anyway. The crumb is very dense and mushy.
Any suggestions?

]]> By: Maggie http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-17079 Maggie Tue, 11 Jan 2011 16:41:31 +0000 http://www.wildyeastblog.com/?p=3558#comment-17079 This looks delightful! It’s new- so off to a slow start, but you should consider sharing this further on the Decidedly Healthy or Horridly Decadent Saturday Picture Linky http://ceodraiocht.wordpress.com/decidedly-healthy-or-horridly-decadent-blog-hop. Older posts that fit the theme are a-ok. Thanks!! Maggie This looks delightful! It’s new- so off to a slow start, but you should consider sharing this further on the Decidedly Healthy or Horridly Decadent Saturday Picture Linky

http://ceodraiocht.wordpress.com/decidedly-healthy-or-horridly-decadent-blog-hop.

Older posts that fit the theme are a-ok.

Thanks!!
Maggie

]]> By: SulaBlue http://www.wildyeastblog.com/2009/05/21/cracked-rye-polenta-sourdough/comment-page-1/#comment-9430 SulaBlue Sun, 07 Jun 2009 23:28:18 +0000 http://www.wildyeastblog.com/?p=3558#comment-9430 Susan, I keep coming back to the picture of this bread. It's just so... so mesmerizing. That swirl of cracks on the surface, the contrast of pale flour against dark grigne! Susan,

I keep coming back to the picture of this bread. It’s just so… so mesmerizing. That swirl of cracks on the surface, the contrast of pale flour against dark grigne!

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