Allotments 4 All

Hello all,

In a moment of madness I have followed the instructions to make a starter. I have used an organic rye flour, kept it at a constant warm temperature and fed it regularly. In return it has fizzed, smelt and now looks like an active product.

I am now ready to make a loaf. I have a couple of recipes but does anyone have advice or suggestions?

Mike

The Saturday Telegraph had a whole article on this a few weeks back.........................http://www.pressoffice.telegraph.co.uk/wine/main.jhtml?xml=/wine/2005/07/02/edbread02.xml&sSheet=/wine/2005/07/06/ixedmain.html  It may be of help!
I had it in San Francisco many moons ago, delicious stuff, keep meaning to give it a go myself, good luck!  DP

the only way to make good bread, in my opinion :)
bread is denser than yeast baked, better for slicing, more flavour

beware, i once made one that didnt rise (not enough time given to it) and my flat mate used it to prop up the table ::) to make a point!

;D

Thanks.

Yes, the Saturday Telegraph was my prompt.

Tomorrow evening I'll start my project and I'll let you know if I create a ready supply of hardcore.

Well I didn't make hardcore.

I used the recipe in the Telegraph to make a batter and left it to rise over night. Then when adding more flour and salt I did find I needed a touch more water.  Instead of three hours I left it to rise for six, then baked it. I think I got it too hot as I almost got overwhelmed by the flour/oil mixture I dusted the stoneware dish with!

However, despite the loaf being a little overcooked on the outside it did taste great and used up as toast - delicious. Looks like I'll have another go this Friday/Saturday with a cooler oven.

Yum!