Hello Petra & all;

"Petra Holzapfel" > wrote in message
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> I made one with sourdough today:
> http://peho.typepad.com/chili_und_ci...d_bread_d.html
Nice pix! I had fun reading your blog as well. I especially like the,
"Suppe mit Maronen und fruchtiger Salat". It's 'duck season' here.
Methinks I'm gonna make the time to make that tomorrow...if I can find a
stray "quacker"...(:-o)!

In any event, could you enlighten us to what you thought of the differences
between eating the sourdough vs. the yeast? Also, please keep us posted on
your rye flour progress. I've been making no-knead rye breads for some time
now, so I'm keenly interested in how others fare...


L8r all,
Dusty
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> 400 g dark wheat flour (Weizenmehl Type 1200 in Germany)
> 50 g liquid sourdough starter
> 1 1/2 ts salt
> 300 g water
>
> first rise 14 hours.
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> preheat oven to 515°F (270°C), when the pot with dough goes in reduce to
> 450°F (230°C)
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