On 3/2/05 8:40 AM, "Dick Adams" > wrote:

>
> "Will" > wrote in message
> news:mailman.62.1109767160.30360.rec.food.sourdoug ...
>
>>>>> http://www.prettycolors.com/bread%5F...kel/index.html
>
>>> In Try 3 there was a 2 hr. rise as well as some time for the crock pot
>>> to warm.
>>
>> Giving the yeasts a little more time to consume that sugar perhaps?
>
> One assumes that sugars are produced during fermentation by amylases
> which happen to be in the flour, and that certain of them, namely maltose,
> are left behind by the yeasts to support the lactobacilli, the Maillard
> reaction(s), and whatever else may be going on.

I am still coming to grips with this bread. Everything about it is different
from what I typically practice. My regular breads (not the ryes) get a long
slow, multiple stage, ferment, then a hot bake. These pumpernickels seems to
do better with a short meal ferment, a grain soak, and a longer, low heat,
bake. My preoccupation with sugar is based on the fruity smell of the slow
cooking, makes me think a pie is in the oven, and the uniqueness of the
finished bread's flavor, which as you know, is quite different from regular
ryes or wheats.

>
>> ... mason jar sprouter (everybody has one in the basement, garage or attic
>> don't they?)
>
> Got mason jars. What then?

Soak the barley overnight then drain it. Keep it damp, not submerged, for
about 36 hours or so. You'll see small bumps beginning to form at one end of
the berries. When the emerging "tendril" is barely apparent (1 mm or less)
it's ready. Dry slowly, takes 3 or 4 days. Then mill to flour in your KA. I
typically use small amounts in my whole grain breads: 1 tablespoon per loaf.
The white flours we buy are already malted. It's the home milled stuff that
is deficient.

I believe you can germinate any grain you have available and realize the
benefit. The germination merely kicks the whole enzyme process into gear.

>
>> $29 for GE model at Wal-mart. Works good as small proofing box too...
>
> Well, it does take counter/storage space. One thing about frugal kitchen
> arts is that they start in frugal kitchens, typically those in which space
> does
> not abound.
>
It does take space. But the bragging rights for cooking full bore
pumpernickel in a $29 appliance are considerable. And it steams <g>.

>> The best fix is a fisherman's ruler <g>.
>
> Right. Take Ulrike's ruler, for instance. Her inches are very short.

She is the clever one isn't she?