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I'm sure you could, but you might sneak in a little rye for character. My regular French bread,

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Joined: Dec 14, 2005


Posted to Thread #11508 at 6:21 pm on Jul 28, 2008

(Julia's) which is not sourdough, calls for one tablespoon rye flour per pound of white flour. It doesn't change the flavor to rye at all--it just gives the bread added heartiness. I really notice a difference when I've forgotten to add it.

A touch of whole wheat flour would do the same.

By the way, I baked 30 loaves of bread on Fiday to freeze for the wedding and to have for houseguests afterwards. Mostly French bread, and also walnut and fig breads. I already had a big wheel of this sourdough rye in the freezer.

I hope we'll have enough to eat, LOL.

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