tag:blogger.com,1999:blog-35589098.post747333221365694937..comments2008-06-28T23:08:20.103+02:00Lienhttp://www.blogger.com/profile/07355494414772149750notitievanlien@gmail.comBlogger15125tag:blogger.com,1999:blog-35589098.post-54615472782300531622008-06-28T23:08:00.000+02:002008-06-28T23:08:00.000+02:00I feared mine would end up as a brick too but in the end it luckily came out very nice!<BR/>I like it but I understand you about being picky 'bout how your bread tastes and looks like ;o)Astridhttp://foodblog.paulchens.orgnoreply@blogger.comtag:blogger.com,1999:blog-35589098.post-29216679023239628752008-06-26T21:39:00.000+02:002008-06-26T21:39:00.000+02:00What a shame. We could build a wall or better still why not make a terrace with those bricks and we could have some wine and tapas, lazily on some deckchairs overthinking what when wrong... :)))Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-69579981179926691592008-06-26T19:10:00.000+02:002008-06-26T19:10:00.000+02:00I just have the bread in my banneton. And it doesn't want to rise. I think it will end as a brick...zorrahttp://www.blogger.com/profile/12399066614628852479noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-22299829787469502752008-06-26T07:05:00.000+02:002008-06-26T07:05:00.000+02:00All you babes, even though I'm hard to please with my bread I had fun baking with you all, thanks!<BR/>@ Mary it was an honour to bake your recipe!<BR/>@ Ulrike, I wouldn't want to use a more acid starter, because I don't like that at all. Sorry to say but I never like German bread, so you see it's all a matter of taste and what one would want from a bread.Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-69913068096742234412008-06-26T07:01:00.000+02:002008-06-26T07:01:00.000+02:00courage Jude, it'll be fine. somehow I think i'm real fussy about how my bread should look (fluffy and light pref.) and with rye that will always be hard. <BR/>But lots of people love their bread more compact and more acid! And besides you have access to american rye, yours will turn out just fine I'm sure.Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-73502918989144602322008-06-26T06:03:00.000+02:002008-06-26T06:03:00.000+02:00I'm sorry it didn't turn out the way you wanted. Now I'm a bit nervous with this... I'll just hope for the best!Judehttp://www.applepiepatispate.comnoreply@blogger.comtag:blogger.com,1999:blog-35589098.post-30478921889868120122008-06-25T13:20:00.000+02:002008-06-25T13:20:00.000+02:00Looks wonderful though! I want one of those baskets too!<BR/>Ulrike-I used a wheat starter and it worked perfectly actually and I don't think there's much difference between my rye flour here and the Dutch one to be honest!Ilvahttp://www.blogger.com/profile/06917489033091463791noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-34390938674972186202008-06-25T05:54:00.000+02:002008-06-25T05:54:00.000+02:00It looks lovely though. I like your slashing and the pattern. Very pretty.Sarahttp://www.blogger.com/profile/14519799778366176741noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-9230227751336962322008-06-23T22:22:00.000+02:002008-06-23T22:22:00.000+02:00Lien, all real bread bakers get a brick once in a while. What amazing things we're learning about the differences in flours. Do you think we'll learn enough to become a rye-doctor or flour doctor ;))<BR/>The bread looks really pretty sorry you didn't like.MyKitchenInHalfCupshttp://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-70140522324955102772008-06-23T21:47:00.000+02:002008-06-23T21:47:00.000+02:00Lien, I am hoping to someday get to Holland and try some of your flour (and bread!) <BR/><BR/>Now we know don't we!<BR/><BR/>Great job on the bread.breadchickhttp://www.blogger.com/profile/04376772267923924607noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-70260986744552731642008-06-23T20:35:00.000+02:002008-06-23T20:35:00.000+02:00Lien, yours looks GREAT but I totally understand about it collapsing before baking. Oh well. Rye is not for us, apparently.Glennahttp://www.blogger.com/profile/17528360147805366086noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-35890272567705381052008-06-23T18:01:00.000+02:002008-06-23T18:01:00.000+02:00Since yours looks a lot like mine, I think your pictures are beautiful. :):):) I forgot to mention in my post that the temperature here was almost 100 degrees when I made mine---and I didn't have the air conditioner on. In my experience that makes bread rise and taste better. We are big rye bread fanatics in our house, so we would love your bread! Well done!sherhttp://www.blogger.com/profile/17521522775192385032noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-33266517875804882712008-06-23T16:25:00.000+02:002008-06-23T16:25:00.000+02:00oeps ... rouwig met OU bedoel ik ...Geahttp://www.blogger.com/profile/06262162518582614020noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-11733132062738357652008-06-23T16:22:00.000+02:002008-06-23T16:22:00.000+02:00Wat jammer dat het niet smaakte, hoewel het ingesneden brood er wel smakelijk uit ziet. Maar ik geloof je meteen en ben er nu ook niet meer rauwig om dat ik de starter heb weggegooid ;-)Geahttp://www.blogger.com/profile/06262162518582614020noreply@blogger.comtag:blogger.com,1999:blog-35589098.post-62680159371444575752008-06-23T12:51:00.000+02:002008-06-23T12:51:00.000+02:00I think rye breads in Europe need a rye starter because a rye starter produces more acid than a wheat starter. And you need the acid to break up the rye protein, otherwise you get a brick! I have two starters a rye and a wheat starter and both are different in behaviour and in taste. As a rye lover I would have never tried to bake a mixed rye bread with a wheat based starter. We'll see ...<BR/><BR/>I try some dried fried onions, I use normally for Hot Dogs.ostwestwindhttp://www.blogger.com/profile/01278263589415142881noreply@blogger.com