Sentences with phrase «get rye flour»

Looks delicious and I will be making this when I am motivated enough to go and get some rye flour.

Not exact matches

The Hungarian High Altitude Unbleached All Purpose flour's taste didn't get in the way of the rye tastes, but instead seemed to accentuate the overall taste.

I can't get enough buckwheat or rye flour these days, and love to know different ways people are putting them to use.

Most of this is done on an unfloured counter to provide friction needed to get the ball tight, but do the last couple of turns in coarse rye or whole wheat flour.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

I worked the dough completely by hand and, like others, found I needed to add almost an additional cup of flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency.

My modifications (since I couldn't get hold of all ingredients): susbtituted bran by adding more whole wheat and rye flour.

Ever since I got «Good to the Grain», I've used rye flour for countless galettes.

I've been disappointed that I can't get more WWP flour into my crusts without losing the flakiness, so I'm excited to try it out with rye!

This is basically made with coarse rye flour, but as I couldn't get it here, I went for some substitutions.

Hello:) thank you so much for great inspirational work that you do — have your book - got it for birthday:) quick question — May buckwheat flour be substituted with rye flour in cookies and turmeric muffins?

I got so excited when this recipe came up under gluten - free only to realize rye flour is NOT gf and Lea's recipe does not come up when you click on the link.

Definitely bookmarking this for when I finally get up enough courage to try croissants... love the idea of adding a little rye flour to the dough as well for that bit more flavour and texture.

When well combined, stir in the rye and whole wheat flours and as much of the unbleached bread flour as you can work in before the dough gets too stiff to stir.

To emphasize this point one more time, you will get your best results from making your sourdough starter with rye flour instead of wheat.

I've fed it rye as a treat (gets very active), white, whole wheat, ground whole grains like spelt and wheat berries, and even coconut flour (eh...).