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Verminius Rex

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rye, the other off white bread... [May. 17th, 2007|05:33 pm]
Verminius Rex
I'm playing around with both a wheat basil and a rye loaf with the refrigerated preferment, and I'm struck by how much slower the rye rises than the wheat. This means that if I do loaves on a regular basis they will require an adjustment to the recipe and/or more proof time to equal it's white and wheat counterparts. So later I'll do a few rye experiments, right now I'm waiting to see how well the basil wheat turns out. I've tossed a little dried herb into my bread before (great for pizza dough!) but not fresh herbs for bread that I recall. If it works, I still have enough basil to do more, and make some really yummy bruschetta.

And only 20 minutes until the costuming group meetup, looks like I'll have to bring hot loaves if I want to share.
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Comments:
[User Picture]From: affreca
2007-05-18 02:17 am (UTC)
They were tasty hot loaves.
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[User Picture]From: queza7
2007-05-18 02:29 am (UTC)
I agrees: very tasty! Thanks for sharing, and for the RenFest costume tutorial. Very helpful. ^^
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