Comments on: Vollkornbrot – German Whole Rye Sourdough

By: Makayla Minter

Makayla Minter — Mon, 14 Dec 2009 12:55:51 +0000

Understand the stickies, look at the journal section top 15 journal views(75% should inspire something)… patience…search button.

By: Alan Hagan

Alan Hagan — Tue, 10 Nov 2009 19:48:21 +0000

I couldn’t find a source for rye meal so I used pumpernickel flour, which is as coarse a grind as I can get short of milling rye berries myself. Not gonna happen. I consider myself very geeky about bread, but milling my own flour is a line that must not be crossed.

Coward!

Man up and get yourself a mill! Fresh ground is best!

…..Alan {laughing}

By: Vollkornbrot « A Bread A Day

Vollkornbrot « A Bread A Day — Tue, 13 Oct 2009 02:01:43 +0000

[...] Adapted from Apple Pie, Patis, & Pâté Makes one 9 x 5 inch [...]

By: Danish Ryebread – Rugbrød « Blargh – random ramblings

Danish Ryebread – Rugbrød « Blargh – random ramblings — Thu, 17 Sep 2009 03:27:53 +0000

[...] that led me to my final recipe. The Pullman pan with cover and to cook the bread low and slow. This post got me quite a bit of the way [...]

By: Carolyn Jung

Carolyn Jung — Sat, 12 Sep 2009 18:56:12 +0000

Love the way the top of this loaf looks with all its ridges and hills and valleys. Makes me want to just smear a load of creamy butter all over it.

By: Aks

Aks — Tue, 18 Aug 2009 05:17:18 +0000

I made this on the weekend, and yesterday sawed (literally!) a piece off to try. It’s very dense, just how I like it.

The loaf literally is like a brick though – you could build a sturdy house if you had enough.

Was yours like that? You really have to (actually, physically) saw with a breadknife to cut a piece (or maybe I just have no upper body strength). Not sure if I overcooked mine – my oven is fan forced, so I had to adjust the temps: maybe I had it too high?

By: Squawkfox » July Roundup: The Buck Stops Here Edition

Squawkfox » July Roundup: The Buck Stops Here Edition — Mon, 03 Aug 2009 18:45:19 +0000

[...] German Whole Rye Sourdough (Vollkornbrot) | Apple Pie, Patis, & Pate [...]

By: Nancy (n.o.e.)

Nancy (n.o.e.) — Fri, 31 Jul 2009 00:42:16 +0000

Beautiful loaf! This is my favorite type of bread, and I’m looking forward to the day when I can tackle it! I have yet to work with a starter/sourdough, but that time is coming…

By: anushruti

anushruti — Thu, 30 Jul 2009 17:36:39 +0000

This looks simply amazing! A perfectly baked loaf of bread!

By: maris

maris — Wed, 29 Jul 2009 21:57:00 +0000

I’ve always wondered what a Pullman loaf was! This sounds really interesting – how do you serve it?