{"id":9904,"date":"2020-03-31T13:48:04","date_gmt":"2020-03-31T16:48:04","guid":{"rendered":"http:\/\/foresthaveninn.com\/wordpress\/?p=9904"},"modified":"2024-07-23T04:19:04","modified_gmt":"2024-07-23T07:19:04","slug":"now-for-something-different","status":"publish","type":"post","link":"http:\/\/foresthaveninn.com\/wordpress\/?p=9904","title":{"rendered":"Now for Something Different"},"content":{"rendered":"
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Sour Dough only Rye Bread, no yeast<\/p>\n\n\n\n

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this is my sour dough starter, it has sat in the fridge for about a week. I feed it before I put it in the fridge each time letting it bubble up beforehand. This starter is rye flour and water only, no spices or sugar…. Nothing else<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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I’ve added some rye, will give it a stir add some water and let it warm up and start to bubble<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Alright, still some more housekeeping, water has been added . Perhaps wait an hour or so before I can get started on the bread<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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In the mean time, I got some whole coriander and caraway and will grind it to a powder, Some also like to add anise as well as fennel.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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combine 200 grams water, room temperature with 7 tablespoons of rye (200G). That’s all the rye flour I use, you can vary the ratio as you see fit to suit the company you keep. just white flour gets added after this<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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a dollup of honey, I’ll mix it under with part of the first cup of water, adds a little sweetness to the bread .<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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I give the water honey and 7 spoons rye flour a good stir<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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the sour dough starter has been sitting for an hour or so, and has risen in the jar , time to add some to the other mix . <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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three to four tablespoons is plenty<\/figcaption><\/figure>\n\n\n\n

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I gave it a good stir, added the other 450 grams of water and some white flour, mix, mix, wet makes it easier ( If you cover this loosely and let it sit for 8 to 12 Hrs you will get a better loaf )<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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remember those spices, it’s a good time to add them along with 2 teaspoons (level) of salt, mix mix. Then set aside for 1\/2 hr or so, and let the sourdough feed the rest of the flour you just added<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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a nice slurry ready to work a little further<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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later, I add more white flour until I have a good sticky mess. Perhaps the final Ratio is 80 % water, so app. 800 G flour in total. This can set for a couple hrs If you would like, until it’s time to dump from the bowel , form and let rise again<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Wicker bread baskets, for the form. I like to use these that way I can ID the sour dough bread later when it’s in the freezer Don’t have these, get some , or just do free form<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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give them a bit of a clean up with a brush, and then dust with flour. Later you will need to roll the risen dough out onto a sheet and you don’t want any of the dough to stick<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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It’s been an hour or so since I set the dough aside, now time to dump it onto a floured surface, work it into two parts, stretch and fold a bit add some flour as needed so your hands don’t stick and shape a couple logs<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Here we are, plenty of flour , shaped and ready to rise for an hour or so, before they get dumped onto a sheet<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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an hour or so later, 400 F for the 1\/2 Hrto get some color and the last 1\/2 hr 325, there’s a tray of water in the oven, and when I drop the temperature I give the bread a good spray of water<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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sliced, absolutely beautiful rye bread, no Yeast \ud83d\ude42<\/figcaption><\/figure>\n\n\n\n

650 G water<\/p>\n\n\n\n

600 G white flour<\/p>\n\n\n\n

200 G rye flour<\/p>\n\n\n\n

Spices,<\/p>\n\n\n\n

try coriander, caraway, fennel, anis, cumin<\/p>\n\n\n\n

salt app two level teaspoons( 20 G)<\/p>\n\n\n\n

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<\/path><\/svg><\/i>  1,280 total views,  1 views today<\/p>\n

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 1,280 total views,  1 views today Sour Dough only Rye Bread, no yeast 650 G water 600 G white flour 200 G rye flour Spices, try coriander, caraway, fennel, anis, cumin salt app two level teaspoons( 20 G)<\/p>\n","protected":false},"author":1,"featured_media":9909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/9904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9904"}],"version-history":[{"count":13,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/9904\/revisions"}],"predecessor-version":[{"id":10879,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/9904\/revisions\/10879"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=\/wp\/v2\/media\/9909"}],"wp:attachment":[{"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9904"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foresthaveninn.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}