Working on a Rye

Working on a Rye

Lately I've been working on a Straight Killer Rye recipe. When I have it dialed in, I will share, but so far here's what I've figured out: Rye is much heavier and denser, and you need more water. And you get a workout mixing the dough! My best loaf was a 50/50 mix of rye and all-purpose flours. What REALLY gives a loaf that "rye" flavor and smell? Caraway seeds! I like the loaves better where I used honey instead of the traditional molasses. Rye needs to bake a little longer. It makes…Read more …
King Artie!

King Artie!

OK, ever since I started down this whole sourdough baking road six months ago, I've been using Trader Joe's Unbleached All-Purpose Flour for my Straight Killer Sourdough, mainly because TJ's is like 2 blocks from my house. But recently, I've been trying out some King Arthur Organic All-Purpose Flour, and I must say, it's different! First of all, I am using less water than I usually do in the recipe. Like almost 1/8 of a cup less! So if you are using my Straight Killer recipe and King Artie Flour, be sure to…Read more …
Too Wet

Too Wet

This week's tip: Here's what happens when your dough is a bit too wet. It rises just fine, but when it hits the pan, it gets all blobby and flat, and kinda goes ciabatta stylie on you. It's still tasty,  so if that's what you want, go for it. You'll be able to tell it's too wet when you can actually see it blobbing out flat after you've mixed it into a ball. Add more flour and mix, smash, fold if you want a more traditional sourdough looking loaf for sandwiches and suchlike.…Read more …