KJudit on craftsy.com

sourdough rye

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Photo Details:
Camera NIKON COOLPIX P60
Exposure Time 1/30
F-Stop 3.6
ISO 80

Created in this Craftsy Course

Handmade Sourdough: From Starter to Baked Loaf taught by Richard Miscovich

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Other
Method Other
KJudit on craftsy.com

FYI: THe photo didn't come through, but I'd love to see it! Please try to repost!

07/04/2014 Flag

Thank you Richard. Maybe now...:)

07/05/2014 Flag

Got it! Looks good! Did you like it? Feel free to bake a bit more. Underbaked rye might be a little gummy....

07/08/2014 Flag

Yes, we liked it. It wasnt gummy. I had a pizza stone under the romertopf, this works very well for me. It looks lighter maybe because I used the wheat starter, I added the rye only to the final dough. Thanks for the advise!

07/11/2014 Flag

Did you put the romertopf in a cold oven to start?

01/03/2015 Flag

Yes, I did. I always put the DRY romertopf, top and tbottom separated in a cold oven. Actually I have a pizza-stone also under the romertopf. When the oven is hot enough, I put the bread, cover it for about 5 - 10 minutes. Then I remove the cover, lower the temperature a bit for the rest of the time.

01/09/2015 Flag