Delicious looking bread!

I *so* want that recipe-I have a bag of rye berries in my freezer just waiting to be made into flour. All I need is a good recipe to use them in.

I have only tried high hydration doughs a few times, but I love how the crust turns out. So different from my usual bread.

Do you use a baking stone in your oven?

You did it again! You keep doing it. No matter what! you don't seem to care if we use up the world's lycra supply. And the butter! And now my dishwasher is filled with smeary crumby dishes. And nothing fits.

Those are phenomenal. Will you freeze them til Sunday? And big congratulations to you, nola, the city of soul. Have great fun.

What's your menu for Sunday? I'm presuming you're having a Superbowl hoopla.

We went to NOLA for the SuperBowl in '85. Chicago Bears fans. Loved the city. Had a blast. Drove down with another couple and met friends there. Not a room to be had so we stayed at the Motel 6 in Slidell. What a hoot! This time the room WAS secondary, provided some jokes and was really perfectly fine. Oh the muffalettas at the grocery store-yum. And everything else. Foodie city.

I wish I knew how to fix that oven spring.

hey timberj, I have never tried to grind my own flour..I think that is next on the list of things to do. I do have a baking stone. I got it 4 yrs ago from Amazon. I need a second one and have been looking around. I like the one I have but wish it was a little larger. The only way to get bigger ones is a fibrament stone and they are really pricey. I will include the link below to the formula and the web site where I got it...The Fresh Loaf has the kind of breads I think you would love if you like the wet doughs. This rye is called Nury Rye and is named after the baker that came up with the formula. Let me know if you have questions.

here is my link to it and below is the formula. I made a lot______http://www.thefreshloaf.com/node/16016/nury-rye-baking-marathontutorial-dealing-high-hydration-dough

LOL westsider...you and me and the gym are going to have to be a daily undertaking I can tell ! c

Here is a link that might be useful: Nury light rye...the fresh loaf

The game is in Miami. We have our 39th wedding anniversary celebration on Sunday too ( it is really on Monday but we gotta party ) I did freeze the loaves. We are going to a friend's house and these will be the appetizer with cheeses. Then we are having fajitas and black bean salad...strange menu and not at ALL Nawlin's food...oh well . We will still have fun. Please root for the Saints !!! Geaux Saints !

Thanks! I'll bookmark that blog. Just went and pulled the rye out of the freezer so it can warm up before I grind it. I love your KAW threads!

Storing whole grains is so much easier before they are ground, and fresh flour is SO yummy. Did you know you can put popcorn through a nutrimill to get fresh cornmeal? ;-)

Being that I live in Vikings territory, I hope you will excuse me from rooting for the Saints, LOL!

Happy Anniversary!

No I had no idea that you could grind popcorn...what kind of grinder do you have? I have read so much on the Fresh Loaf and I am totally confused as to what kind to get, that is why I don't have one. Also I had read that the flour has to age before you use it when it is fresh ground...so please fill me in...thank you...and NO you are not excused !! Geaux Saints...:)

Who dat! I'm making gumbo on my very substandard apartment stove, but despite its limitations, I have still made a couple of pots of pretty good gumbo (for a Virginia girl)!

Geaux Saints!

Okay-I read some of that Fresh Loaf site, and it sounds like I would need a starter or levain? And a better scale, too-mine is an old dial scale that doesn't have markings for grams. I attempted sourdough before, but I get too intimidated by starters, and truthfully I never remember to plan ahead.

As far as mills go, I have a Nutrimill grain mill, and I like it just fine. I have no experience with any other type, though. I couldn't decide which one to get either when I was researching them, so luckily my Dh made the decision and bought me one two years ago.

I always use my flour right after it is ground when making bread. I thought that the fresher it is, the less chance for the oils to get rancid. My dh makes buttermilk pancakes with a recipe that calls for soaking the whole wheat flour overnight in the buttermilk, but otherwise we use it as soon as it is ground. I wonder if the aging you read about may have something to do with using it in sourdough breads?

WHO DAT ???? Hey lisa I have been wondering how the reno is going...please post an update. I bet your gumbo will be great. Last time we were down we got a bunch of andouille and I have it in the freezer. We have had some great red beans with it. I need to make some gumbo too....maybe we will just come see you !!

timberj. yes that needs a wild yeast starter which you then add to more flour and water and make a levain...then you make the dough and retard it and then shape and bake. If you look at the Starter 101 on the site it is really foolproof. I made 2 different ones...one white and one rye the first time I tried and they have been going strong for about 6 months. I feed them only once a week or even once every 2 weeks. The stuff you read about daily etc is not necessary at all once you get them growing. Mine are very strong as you can see. I would be glad to offer help if you want to try again.

As to the aging of flour I really don't know anything about it. I would have to read more. I know several people on there grind and use immediately as well as do "soakers" like you are talking about although I think they are soaking the whole grain. I still haven't done that. Keep me posted if you want to try the wild yeast...there is also a GREAT blog called Wild Yeast and Susan has lots of info there too. c

Happy Anniversary, Caroline. Party sounds wonderful.

OOPs, yeah, had no clue where the game was going to be but ...

Also didn't know about oven spring.

Not the first time I said something wrong. Mouth, stay closed!

Wheee!! Beautiful loaves. So you put the dough in the oven and even with all the rising the spring holds, right?

I'm not sure I totally followed the flour discussion. We don't have the humidity and flour holds fine here. But do be careful of damp rye! It's the mold on the rye that makes people nuts. And turns them into werewolves!