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2
votes
2answers
311 views

Oven Spring when first stage of recipe includes a ten hour first rise

I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to ten hours. Does this exhaust the ...
2
votes
1answer
89 views

Rye flour in starter

I have a recipe for sourdough starter, that says I should use rye flour. But which is that? I have grinded my own flour from whole rye berries. There is a lot of bigger parts from the outer layer of ...
5
votes
1answer
3k views

Is there such a thing as pumpernickel flour?

I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes ...
3
votes
4answers
567 views

Where can I get local grains in bulk?

Farmers markets and CSA's are great, but there doesn't seem to be a local market for grains. Where could a person go to purchase grains (for human consumption) besides the supermarket and online?
8
votes
4answers
3k views

100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...