|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
10-01-2005, 07:29 PM
|
|||
|
|||
Zelt's Greenstein Rye?
I dutifully did a google group search and found a note from Alan Zelt
regarding Greenstein's Rye bread. It featured two recipes, both exported from MasterCook. The first is called "Sour Rye Bread" the second is called "Rye Sour". The differences appear to be in how the ingredients are combined; the second recipe being in stages. I assume the first is the Greenstein recipe and the second is Alan's method for preparing it? Folks, I'm much too new at this to distinguish between the two as to which is better followed. Any suggestions? Thanks, Raj 
|
|
10-01-2005, 08:38 PM
|
|||
|
|||
|
On Mon, 10 Jan 2005 18:29:08 GMT, "Raj V"
wrote: I dutifully did a google group search and found a note from Alan Zelt regarding Greenstein's Rye bread. It featured two recipes, both exported from MasterCook. The first is called "Sour Rye Bread" the second is called "Rye Sour". The differences appear to be in how the ingredients are combined; the second recipe being in stages. I assume the first is the Greenstein recipe and the second is Alan's method for preparing it? Folks, I'm much too new at this to distinguish between the two as to which is better followed. Any suggestions? Thanks, Raj Hi Raj, I may have this wrong but... I suspect that the "Sour Rye Bread" is just that. The other, "Rye Sour" is probably not bread at all. If I recall Greenstein's terminology correctly, his "Rye Sour" is what many would call a "Rye Starter." If that is as I remember, rather than it being a recipe for rye bread, it is a description for one of the components that will be used in the other recipe. I will also mention that the Greenstein book is one of my favorites. With it, I have made all sorts of breads and rolls that I remember lovingly from my childhood. All the best, -- Kenneth If you email... Please remove the "SPAMLESS."
|
|
10-01-2005, 08:38 PM
|
|||
|
|||
|
On Mon, 10 Jan 2005 18:29:08 GMT, "Raj V"
wrote: I dutifully did a google group search and found a note from Alan Zelt regarding Greenstein's Rye bread. It featured two recipes, both exported from MasterCook. The first is called "Sour Rye Bread" the second is called "Rye Sour". The differences appear to be in how the ingredients are combined; the second recipe being in stages. I assume the first is the Greenstein recipe and the second is Alan's method for preparing it? Folks, I'm much too new at this to distinguish between the two as to which is better followed. Any suggestions? Thanks, Raj Hi Raj, I may have this wrong but... I suspect that the "Sour Rye Bread" is just that. The other, "Rye Sour" is probably not bread at all. If I recall Greenstein's terminology correctly, his "Rye Sour" is what many would call a "Rye Starter." If that is as I remember, rather than it being a recipe for rye bread, it is a description for one of the components that will be used in the other recipe. I will also mention that the Greenstein book is one of my favorites. With it, I have made all sorts of breads and rolls that I remember lovingly from my childhood. All the best, -- Kenneth If you email... Please remove the "SPAMLESS."
|
Linear Mode
