Comments on: Whole Rye and Wheat Sourdough

By: Gökçe Özaydın

Gökçe Özaydın — Fri, 11 Jun 2010 09:33:25 +0000

Your breads look amazing. Thanks for the recipes.

By: Erich

Erich — Thu, 04 Mar 2010 04:39:03 +0000

Did you use high gluten or bread flour?
I’ve used a 12% protein flour and the bread came out very very flat..

By: sweetbird

sweetbird — Sun, 07 Dec 2008 16:24:50 +0000

look at you with your rye bad-assery!

By: YeastSpotting December 5, 2008 | Wild Yeast

YeastSpotting December 5, 2008 | Wild Yeast — Fri, 05 Dec 2008 08:03:23 +0000

[...] Whole Rye and Wheat Sourdough – Hamelman Recipe [...]

By: Susan/Wild Yeast

Susan/Wild Yeast — Wed, 03 Dec 2008 03:53:03 +0000

I don’t have any recipes specifically for dark rye, but how about mixing it in with your morning oatmeal. Maybe even instead of your oatmeal. (no manly Eggos for you) Or just keep doing what you’re doing, that’s obviously making great bread!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Tue, 02 Dec 2008 22:06:31 +0000

Gorgeous loaves. Love rye, wish I had some of this flour but maybe I know where to look.

By: Jaime

Jaime — Tue, 02 Dec 2008 19:52:01 +0000

beautiful loaves.

sorry, no recipes to share using the dark rye

By: Jude

Jude — Tue, 02 Dec 2008 06:02:04 +0000

Caitlin – Yay for bread geekery.

Manggy – I don’t have Lepard’s book but I’ve tried some of his recipes. Thanks for the link!

Argus – Cake Wrecks is fun stuff If you’re not a pro, that is.

Squawk – uh….

By: Soma

Soma — Tue, 02 Dec 2008 02:07:18 +0000

WOW!! Beautiful color, texture & pattern. I have never used rye .. before or sourdough.

By: Indigo

Indigo — Mon, 01 Dec 2008 20:10:58 +0000

I’m on such a bread kick at the moment – I just need to get the nerve up for a sourdough! Looks amazing.