sour dough rye bread

mountainfrog

On Vacation!
Dec 8, 2003
3,146
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www.domrep-info.com
Hi,
as a Frankonian who would hate to lose his last teeth to Pan Pepin or worse I resorted to making my own bread. Good schwarzbrot (brown bread ?), however ,requires rye flour and sour dough. The
latter ferments best with plain rye flour, which does not seem to be available in the DR, or does it?
So far I have been using an imported baking mixture from the US, which is not
bad but expensive and has quite an amount of chemistry in it. The brick-oven in my yard works well and produces three
6-lb-loaves per charge.
Any hint for a steady supply of rye flour?
 

Drake

Bronze
Jan 1, 2002
667
23
18
Ergot

Make sure your Rye does n't turn into Ergot ad you appear like a flying witch