Damn!! As Teach stated...... But as soon as I unpack the kitchen, I’m attempting this!
Damn!! As Teach stated...... But as soon as I unpack the kitchen, I’m attempting this!
My wife loves to bake bread, so I read her the recipe in case she would like to try it. She said that is pretty much the same recipe she has been using for years.
So in that case it is a damn fine recipe, I eat it a lot.
jwirecom109 (Yesterday)
So I'm trying it this morning in with some dark rye flour. It's been proofing for 20 hours. It's sticky as hell, and has the consistency of a fresh tube of PL construction adhesive exploding in your hand. Let's see how this goes...
jwirecom109 (Today), kennymo (Today)
...who wants a dark rye scone? LMFAO!
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It's doughy as hell. Not tasty at all. I can only assume rye flour is different. I'll have to experiment.
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What kind of flour and yeast are you using?
Last edited by awndray; Today at 11:36 AM.
There isn't as much gluten in rye, and it also doesn't have the same qualities as wheat gluten.
So you get what we have here today...
Why does the rest of the country get first dibbs on half my income?
awndray (Today)
As Dewey Cox stated the reduced amount of gluten in rye may be the problem, from this site on troubleshooting: https://www.jennycancook.com/no-knead-bread-solutions/
Q - Can I make it with Gluten-Free flour?
- A - Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.
Remember May 1, 2020 when they say: "we don't want your guns."
The Turd Reich, where the law abiding get moistly shafted!
awndray (Today)