"Dick Adams" > wrote in message
...

>You might be interested in trying Ms. Kirk's Rugbroed. There is a link
>for that at http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Hi Dick,

I have tried that recipe, the one on the page you cited that calls for 10
minutes kneading. I like the bread I made using that recipe. It came out
very similar in taste and texture to a recipe I have that calls for no
kneading.

I was just wondering about the necessity of kneading an all rye dough, and
whether other people who bake an all-rye bread knead or not.

Thank you for your response,

Regards,

Heather
_amaryllisATyahooDOTcom

"HeatherInSwampscott" > wrote in message =
...

> I have tried that recipe, the one on the page you cited that calls for =
10
minutes kneading.

OK, well try this then:



Unfortunately, the web site referred to seems to have been taken down.
(Does anyone know where to find Christiane's fine pictures?)

Well, if all else fails, there is always http://samartha.net

---
DickA

Dick Adams wrote:

> Unfortunately, the web site referred to seems to have been taken down.
> (Does anyone know where to find Christiane's fine pictures?)

Neat site, thank you.
I went to the root of that page, and found this link, was this what you
were thinking of? My rye is somewhat between Backwert 4 and 5, with the
slight separation at the top crust, except my separation happens about
1/4 inch, right at the top crust.

http://www.ssc.upenn.edu/~croehler/sourdough.htm

> Well, if all else fails, there is always http://samartha.net

Yes, of course, I am very familiar with Samartha's site. I am not ready
for the 24 hour pumperknickle yet. And I have tried his half whole wheat
half other whole grain with success. I am happy with my loaf of all-rye
bread it tastes just fabulous, much better than the half wheat half rye.

I was just wondering why some all rye recipes call for kneading, and
some don't. I think Kenneth's reply has the answer, I will go back and
compare my list of all-rye recipes.

Heather
_amaryllisATyahooDOTcom

Dick Adams wrote:

> Unfortunately, the web site referred to seems to have been taken down.
> (Does anyone know where to find Christiane's fine pictures?)


Neat site, thank you.
I went to the root of that page, and found this link, was this what you
were thinking of? My rye is somewhat between Backwert 4 and 5, with the
slight separation at the top crust, except my separation happens about
1/4 inch, right at the top crust.

http://www.ssc.upenn.edu/~croehler/sourdough.htm

> Well, if all else fails, there is always http://samartha.net


Yes, of course, I am very familiar with Samartha's site. I am not ready
for the 24 hour pumperknickle yet. And I have tried his half whole wheat
half other whole grain with success. I am happy with my loaf of all-rye
bread it tastes just fabulous, much better than the half wheat half rye.

I was just wondering why some all rye recipes call for kneading, and
some don't. I think Kenneth's reply has the answer, I will go back and
compare my list of all-rye recipes.

Heather
_amaryllisATyahooDOTcom

"HeatherInSwampscott" > wrote in message =
...

> I went to the root of that page, and found this link, was this what=20
> you were thinking of?

> http://www.ssc.upenn.edu/~croehler/sourdough.htm

You are resourceful. I had not seen that page. She initially posted =
some
photos of her own bread. But that information seems very useful.

> My rye is somewhat between Backwert 4 and 5, with the slight=20
> separation at the top crust, except my separation happens about=20
> 1/4 inch, right at the top crust.

Seems you may be quite far along in you all-rye quest. When you
are ready, you might consider inspiring us with some digital photos.
(especially if you succeed to couple an exercise machine with a mill).

With regard to Ms. Roehler, she was approachably conversational=20
years back when she dropped briefly in at r.f.s. She would probably=20
respond with some enthusiasm if you were to direct some knotty=20
questions to her, as there seems to have developed very little interest=20
in all-rye among amateur bakers.

Message ID =3D
is as far as I got with all-rye, or rye + fortuitous schrot. It is =
pretty
easy to do, and I still do it every now and then. It is not, in any =
way,
pumpernickel, as Samartha has most vociferously pointed out, but=20
it reminds Mrs. Adams of some kind of "old-world" bread and goes
well with stinky little pickled fishes.

---
DickA

Dick Adams wrote:
> "HeatherInSwampscott" > wrote in message ...

>
>>My rye is somewhat between Backwert 4 and 5, with the slight
>>separation at the top crust, except my separation happens about
>>1/4 inch, right at the top crust.
>
>
> Seems you may be quite far along in you all-rye quest. When you
> are ready, you might consider inspiring us with some digital photos.
> (especially if you succeed to couple an exercise machine with a mill).

I wanted to edit that last posting, but ran out of time. I should have
said the GAP between the crumb and crust of my bread resembles the GAP
of Backwert 4 and 5! (In an earlier email I mentioned the crumb
separating entirely from the crust, that is not happening anymore.) The
holes in my bread are more irregular than the photos on that page. My
crumb looks more like Samartha's 24 hour pumperknickle, just not as
dense. And my loaves are not free form (not sure of the correct term),
they are made in a bread pan.

I will photo my next batch, if I remember to bring my work camera home : -)
And I have not gone further than the idea of "exerciser-mill", but my
arms are shaping up nicely thank you!

> Message ID =
> is as far as I got with all-rye, or rye + fortuitous schrot. It is pretty
> easy to do, and I still do it every now and then.

A while ago I was looking for rye recipes and came across your "Vollkorn
without tears" variation,
that is on my list to try as well, thank you!
(took me a minute to figure out the message id thing:
(shrort URL to recipe: http://tinyurl.com/skzn )
(long url for Vollkorn without tears
http://groups.google.com/groups?q=Vo...t.net&rn um=1

The recipe I am using is very similar, but no molasses, and I have a rye
starter, and add onions sauteed in butter to the slurry. Yum!

Photos soon! And then I will try 100% whole wheat and see if I can't
make a tasty version I like as much as the rye.

Heather
_amaryllisATyahooDOTcom

"HeatherInSwampscott" > wrote in message =
...

> A while ago I was looking for rye recipes and came across your=20
> "Vollkorn without tears" variation, that is on my list to try as well, =

> thank you! (took me a minute to figure out the message id thing

I figured you could do figure it out, but I did not suspect that you=20
would do it for everyone. That post gets me in bad trouble with the=20
Pumpernickel Police. So now I am probably in for it again.

> (short URL to recipe: http://tinyurl.com/skzn )
> (long url for Vollkorn without tears
> =
http://groups.google.com/groups?q=3D...l=3Den&lr=3D&=
ie=3DUTF-8&oe=3DUTF-8&selm=3D6jpjbb%248i0%40bgtnsc03.worldnet.att.net& rnu=
m=3D1

Didja know that once you have the message-ID (that is, the news=20
ID without the <news:> you can prefix it with
http://groups.google.com/groups?selm=3D
and give it directly you your browser, or, in most cases, click it
up from your newsreader..

For instance, here is your message referenced above, at the Google
archive (assuming it has reached there already, otherwise try again =
later):
=
link.net

That trick was taught at r.f.s. by Darrell.

A few people know that a message can be brought back by clicking on its
news ID (which makes full requoting an absurdity suitable only for =
novices),=20
but almost no one remembers/knows Darrell's trick.

Of course there is the problem that it is quite impossible to prevent=20
newsreaders from breaking long url references, and once broken, they
are impossible to repair. So maybe the tiny thing is the best answer.

: )

Happy ryemucking.

---
DickA

Dick Adams wrote:

> Didja know that once you have the message-ID (that is, the news
> ID without the <news:> you can prefix it with
> http://groups.google.com/groups?selm=
> and give it directly you your browser, or, in most cases, click it
> up from your newsreader..

Good tip, thanks!

> : )
>
> Happy ryemucking.

That is a good name for it, "ryemucking". I like that!

Thank you,

Heather
_amaryllisATyahooDOTcom

Dick Adams wrote:

> Unfortunately, the web site referred to seems to have been taken down.
> (Does anyone know where to find Christiane's fine pictures?)

Neat site, thank you.
I went to the root of that page, and found this link, was this what you
were thinking of?

http://www.ssc.upenn.edu/~croehler/sourdough.htm

My rye is somewhat between Backwert 4 and 5, with the
slight separation at the top crust, except my separation happens about
1/4 inch, right at the top crust. And my crumb is more compact, looking
more like Samartha's pumpernickle, but not so dark and with more holes.
And my loaf is baked in a pan.

> Well, if all else fails, there is always http://samartha.net

Yes, of course, I am very familiar with Samartha's site. I am not ready
for the 24 hour pumperknickle yet. And I have tried his half whole wheat
half other whole grain with success. I am happy with my loaf of all-rye
bread it tastes just fabulous, much better than the half wheat half rye.

I was just wondering why some all rye recipes call for kneading, and
some don't. I think Kenneth's reply has the answer, I will go back and
compare my list of all-rye recipes.

Heather
_amaryllisATyahooDOTcom

Dick Adams wrote:

> Unfortunately, the web site referred to seems to have been taken down.
> (Does anyone know where to find Christiane's fine pictures?)

Neat site, thank you.
I went to the root of that page, and found this link, was this what you
were thinking of?

http://www.ssc.upenn.edu/~croehler/sourdough.htm

My rye is somewhat between Backwert 4 and 5, with the
slight separation at the top crust, except my separation happens about
1/4 inch, right at the top crust. And my crumb is more compact, looking
more like Samartha's pumpernickle, but not so dark and with more holes.
And my loaf is baked in a pan.

> Well, if all else fails, there is always http://samartha.net

Yes, of course, I am very familiar with Samartha's site. I am not ready
for the 24 hour pumperknickle yet. And I have tried his half whole wheat
half other whole grain with success. I am happy with my loaf of all-rye
bread it tastes just fabulous, much better than the half wheat half rye.

I was just wondering why some all rye recipes call for kneading, and
some don't. I think Kenneth's reply has the answer, I will go back and
compare my list of all-rye recipes.

Heather
_amaryllisATyahooDOTcom