"Nancy Young" > wrote in message
. ..
>
> "Janet B." > wrote
>
>> "Nancy Young" > wrote
>
>>> "Janet B." > wrote
>>>
>>>> http://www.abrfaq.info/
>>>
>>> So, you're into baking bread. I was wondering, do you think
>>> that making rye bread is difficult? I'm going to be stopping by
>>> King Arthur Flour in a week or two and I was thinking of picking
>>> up supplies there.
>
>> It can be as difficult as you want to make it. There are plenty of rye
>> recipes that use enough white flour to overcome the stickiness of the
>> rye -- they are easy to make. There are rye recipes that use yeast to
>> make them rise and they are easy. The purists insist on making a 'sour'
>> first and using that to rise the bread. That's a little more difficult,
>> although it depends upon the recipe. Then there are those that do the
>> real pumpernickle that cooks for a long, long time at a low temperature
>> and that's a toughie. There is everything in between. Rye flour doesn't
>> behave the way that white flour does. It's sticky, it isn't elastic and
>> it doesn't rise as high. For a first effort, try a recipe that has a lot
>> of white flour in relationship with rye flour. Try to avoid the recipes
>> that have you use coffee, chocolate, etc., they are there for color and
>> are not needed for rye flavor. Bread cookbooks are a good source of good
>> recipes and information. Ask some questions at alt.bread.recipes.
>> Everyone there will be happy to help. KA will be another good place to
>> start. Ask them for some first steps help. They can give you everything
>> from rye bread in a bottle flavoring to all the basic flour needed to do
>> it from scratch. I believe their rye flour comes with a recipe or maybe
>> it is the first clear flour that comes with a rye recipe. I envy you
>> being able to go to the store and shop. Although, maybe not, my purse
>> couldn't stand the traffic. I haven't baked any bread since early 2005
>> as I haven't been well. I'm planning on getting back into it in a month
>> or so and am currently stocking up on all the different flour and making
>> my list for KA. Have fun!!!
>
> Thank you so much for this note, I've printed it for future reference.
> I was going to buy some additive while I was at the KA store.
>
> Not being a baker, especially of bread, this should be an adventure.
>
> I hope you're feeling better.
>
> nancy
My pleasure. I hope you will come and join us at alt.bread.recipes. And
yes, I am much better -- the radiation played hell with my gizzard.
Janet