Continuing (Mis)Adventures with Rye Bread & Rye Sourdough

About the bread. A while ago I was pumped about 100% rye breads. Today I am not so pumped. I tried making another loaf of yeast-leavened 100% rye and it turned out like this:

Yeast-Unleavened Rye

I used bacon grease, and kind of too much of it, to grease the pan, so we refer to this loaf as “the cracker that smells like bacon.” Not exactly a success.

I had also read that the best way to make rye bread is to make sourdough rye, so I started making myself a 100% rye sourdough starter. Instead of becoming great sourdough starter it became great mould. So I tried again, and this is that it looks like:

Mouldy 100% rye sourdough unstarter.

Also mouldy, so I’m 2 for 2 growing mould, and 0 for 2 growing a great yeasty starter. I’m not going to let this stop me – I want sourdough – but with the crazy heat this week it’s too hot to either grow sourdough or use the oven so bread-making is on hold for a week or so.

This entry was posted in Eating, Staples and tagged , , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*

  • What is Choices That Matter?

    I'm a guy named John, and I do most of the writing around here. I went from a really active lifestyle to a really inactive lifestyle very quickly and my body is noticing. On top of that I'm worried about what's happening to our planet, so, I'm trying to do something about it.

    For Christmas I received the book Food Matters, which I found very interesting and inspired me to start changing. Check out my first post for the beginning of the story.