Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Challenges

Post History

66%
+2 −0
Challenges November 2020 - Bread

I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened ...

posted 4y ago by Monica Cellio‭  ·  edited 4y ago by Monica Cellio‭

Answer
#2: Post edited by user avatar Monica Cellio‭ · 2020-11-20T19:20:51Z (almost 4 years ago)
  • I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:
  • ![two small dark loaves](https://cooking.codidact.com/uploads/ML7nWfq66yudwjpcmCA5rev7)
  • The recipe, which I found in *Classic Sourdoughs* by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.
  • While it's a sourdough recipe, using a *levain* and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.
  • I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:
  • ![two small dark loaves](https://cooking.codidact.com/uploads/ML7nWfq66yudwjpcmCA5rev7)
  • The recipe, which I found in *Classic Sourdoughs* by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.
  • While it's a sourdough recipe, using a *levain* and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.
  • I made this bread again, this time substituting brown sugar for the molasses. I haven't tasted it yet; they just came out of the oven.
  • ![two small loaves, less dark](https://cooking.codidact.com/uploads/HeFT3RgY1QXjE93x3ao5MU67)
#1: Initial revision by user avatar Monica Cellio‭ · 2020-11-09T03:13:00Z (almost 4 years ago)
I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week.  The recipe uses molasses, which darkened the dough even before baking.  There is also an egg wash.  I didn't place my loaves quite far enough apart during the final rise, as you'll see:

![two small dark loaves](https://cooking.codidact.com/uploads/ML7nWfq66yudwjpcmCA5rev7)

The recipe, which I found in *Classic Sourdoughs* by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves.  I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.

While it's a sourdough recipe, using a *levain* and no added yeast, it doesn't taste sour.  The molasses dominates the flavor, and I'll reduce that a bit next time.