My column on whole-grain bread drew a number of e-mails from readers who were justifiably confused about the Sourdough Rye recipe. Unfortunately, a significant quantity of water was left out of the recipe which resulted in a dough that would never come together; so some who tried the recipe wound up with a dry, crumbly mess. If you want to try the recipe again (or for the first time), the correct version of the recipe is online.
The other thing that caused a bit of head-scratching was the amount of starter needed. Basically, every time you make a sourdough starter, you can remove a ladleful to keep to make another starter. But the exact quantity of that starter is where it gets a bit tricky. The amount varies from one loaf to the next depending on factors from the temperature of your kitchen to the makeup of your tap water and the type and state of your flour. When I make this bread, the amount of starter that I end up using is between 1 and 2 cups.
Which, I recognize, makes everything else variable as well. But the rising isn't an issue; it will work. What's an issue is the final texture of the bread. And, as I said, with the whole-grain sourdough, you're looking for a viscous mixture, more like a batter than a dough, way too sticky to even consider kneading. If you're using the sourdough to make a different kind of bread (like the not-quite-whole-grain stuff), you want a stiffer dough but still not dry.
Anda sedang membaca artikel tentang
The 6th Floor Blog: Sourdough Rye Revisited: Don’t Forget the Water
Dengan url
http://koraninternetonline.blogspot.com/2013/03/the-6th-floor-blog-sourdough-rye.html
Anda boleh menyebar luaskannya atau mengcopy paste-nya
The 6th Floor Blog: Sourdough Rye Revisited: Don’t Forget the Water
namun jangan lupa untuk meletakkan link
The 6th Floor Blog: Sourdough Rye Revisited: Don’t Forget the Water
sebagai sumbernya
0 komentar:
Posting Komentar