How to European Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 548: | Line 548: | ||
[https://www.inspirepoint.com/baking/vollkornbrot-english-recipe-7497-.htm by Bill] | [https://www.inspirepoint.com/baking/vollkornbrot-english-recipe-7497-.htm by Bill] | ||
I recently tasted a wonderful Vollkornbrot bread from a bakery. I have searched for a vollkornbrot recipe written in english but cannot find one. Would some kind soul either post the recipe here or e-mail it to me at [email protected] Thank you all in advance. I enjoy reading through the informationcontained in this forum. Have a great day Bill | I recently tasted a wonderful Vollkornbrot bread from a bakery. I have searched for a vollkornbrot recipe written in english but cannot find one. Would some kind soul either post the recipe here or e-mail it to me at [email protected] Thank you all in advance. I enjoy reading through the informationcontained in this forum. Have a great day Bill | ||
=====European Sourdough Rye Breads===== | |||
[https://www.thefreshloaf.com/node/76201/european-sourdough-rye-breads by Mr. Sourdough 12/4/25 The Fresh Loaf] | |||
I am working my way through Stan Ginsberg's "The Rye Baker". Many if not most recipes are done in a steam environment. I'm wondering if I can avoid the hot water pan in the oven by using the Dutch Oven method of steam retention. I've used that method successfully for wheat breads. | |||
