Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: William H Huebl who wrote (24066)	5/9/2013 8:39:45 PM
From: maceng2	Read Replies (1) \| Respond to of 25073

I have been using the "Almost No-Knead Bread" sourdough recipe for a while now. It works just great and that includes the spelt and rye variety flours as well. In fact the results have been really good indeed. The spelt and rye varieties need the most time. I mix the dough in the morning, its fairly wet, and leave it till the evening. I knead just a few times to knock the air out before placing it in the baking vessels. This really seems to encourage the second rise which is left overnight and the dough about trebles in size from the original. Amazing. The normal white flour recipe is faster. The white bread rises considerably during the bake while the spelt and rye varieties don't move much. They are light as a feather now though. I just wonder why I had so much difficulty in the past. -g- Thank you for your patient encouragement and assistance.