Rye bread gummySubmitted by sitkabaker on May 23, 2024 - 12:13am.I baked a rye bread with 40% sourdough,white rye starter. Formula called for high gluten floyr (400 gr)4 gr instant yeast,60% hydration. BF only took 1 hr to 2.5 x mixed dough,baked at 425 F 40 min lid on, after misting, 15 lid off. It was skightly gummy. Cooled completely before slicing…any...

An alternative white flour bread recipe using CLASSubmitted by Precaud on May 22, 2024 - 8:28pm.I love baking with CLAS. Especially whole greain breads. Consistent good taste and excellent crumb. So much so that I stopped taking crumb shots!Not so much with white flour, though. Still the excellent open crumb, but most often, using Rusbrot's recipes,...

Archiving related websites?Submitted by Dcleon on May 22, 2024 - 3:09pm.Now in addition to theryebaker.com returning configuration error messages, Wildyeastblog.com is also returning only errors. As a community, how do we go about retrieving and archiving these sites? Hopefully without violating copyrights. There are so many excellent recipes and so...

Whole Wheat Sourdough 12% Potato Flake Milk BreadSubmitted by Benito on May 22, 2024 - 9:38am.I had just enough potato flakes to use at 12% so decided to use it up for this bake.  Once again, I didn’t make a tangzhong by cooking the potato flakes with milk, but in theory, you do not need to do that when using these dehydrated flakes.  Although the potatoes...

HelloSubmitted by Hebdomadally on May 21, 2024 - 7:51pm.Joined forum as I am having a problem with my bread. Tried writing to a Flour company I won't name - their response was to give me their suggested recipe so I thought I would ask on a firum 

Sweet Lievito Madre and PanettoneSubmitted by SueVT on May 21, 2024 - 2:46pm.Caramel apple panettone made with sweet lievito madre.I have been developing my sweet LM for a while now, initially to help with making sourdough shokupan, but now also to use with SD brioche and panettone. I am still adding a small amount of regular LM "just in case", but...