Hi Samartha (and others)

On your site, you have "Leftover Pumpernickel bread" as one of your
pumpernickel ingredients.

I have known of that process, that is, the addition of old bread to
the new dough, but know nothing of its effects. I have never done it.

Have you experimented with your pumpernickel with and without the old
bread addition?

What effect(s) does that addition have?

All the best,

--
Kenneth

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Kenneth wrote:

Hi Samartha (and others)

On your site, you have "Leftover Pumpernickel bread" as one of your
pumpernickel ingredients.


That was in the only "pumpernickly correct" recipe I could find -
containing this leftover bread. I never used leftover bread for
pumpernickels because there is nothing "leftover" and buying
pumpernickel to make pumpernickel did not make sense.

In the dough calculation, I backed out the leftover bread to get an idea
what the dough hydration is - that's the

http://samartha.net/SD/procedures/PPN01/Notes.html

How I understand it now is that it is not allowed in Germany to use
leftover (old) bread to make new bread except when adding the bread to
the starter. Maybe that's how this can be interpreted.

I have known of that process, that is, the addition of old bread to
the new dough, but know nothing of its effects. I have never done it.

Have you experimented with your pumpernickel with and without the old
bread addition?

no - only used fresh ingredients so far. The leftover bread amount is
relatively small though, I still have some Rubschlager bread in the
freezer which I don't use - I could "recycle" that at one point.

The main issue for me with the pumpernickel right now is the baking
pans. I probably need stainless steel pans with a lid because the teflon
coated one's corrode.

What effect(s) does that addition have?

What I did on reusing was to cut my failures and baking tests in little
cubes, dried them, run through blender and mill and used the fine flour
in bread. There is one link on my web site under "Playing around" bread
recycling.

The result was really yummy bread.

Samartha

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