HeatherInSwampscott wrote:

"Julie" wrote in message
om...

Going to see if a pumpernickel comes out better...

As I am a newbie here, I am interested to know how you make out with the
pumpernickel; I have tried twice with with an all rye sourdough recipe (no
added yeasts) and have made tasty bricks with uncooked centers.

Not knowing more than the three lines above, without the slightest idea
of your recipe, I dare to mention:

How do you know that the center is "uncooked"?

When I make my pumpernickels, like this:
http://samartha.net/SD/procedures/PPN01/ the center is very soft, almost
flowing when they come out of the oven after 24 hours. But this will
harden very soon when they cool down and they are just right then.

The

http://samartha.net/SD/procedures/PPN01/PPN01-4.html

and zoom up the crumb 1 picture twice, you can see the soft inner core.
This makes me think that you may have something similar and suspect it
is uncooked. I had the same idea when I saw this for the first time.

I love the
flavor, but can't seem to get the texture right! I am gearing up for a third
try this weekend : -)

What do you use as a reference for your texture so you say it is "not
right"?

And - just out of curiosity, what kind of flours do you use and how do
you get them?

Samartha


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