Sentences with phrase «rye flour work»

Not exact matches

Sadly dark rye flour has a really strong flavour that really wouldn't work in this!

I have never worked with rye flour, but your blog, per usual, is expanding my ingredient horizons.

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.

i almost threw away a bit of rye flour leftover from experiments with different flours because it seemed so dense in other things i've worked it into, but this seems great.

Otherwise, would rye (or some other) flour work as a substitute for this cake?

I didn't have rye flour at hand so I used spelt whole grain flour which worked great!

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?

Not sure which flour would work best to replace rye, and I'd love to make these.

PS: experiment with whole - wheat flour or even better RYE flour — half and half with AP flour works well, with about 2 Tbsp extra milk — super-yummy!

Some say the starter should only have rye flour and water as ingredients, but I used a few slices of stale rye bread to speed up the process and that worked beautifully.

I poured 1 dl of rye flour on my working surface and scooped the dough out of the bowl.

As for the «accent flours» in this blend, I like the way the rye and oat works with the barley.

I imagine any tasty whole grain flour would work well in place of the rye.

Ingredients: 1 1/2 tsp dry active yeast 1 cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus more for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp canola or olive oil 1/4 c soy yogurt

I wonder how Kamut flour would work in place of the rye, for my gluten - free friends.

I would expect the flours you used to work well, though it's possible that the sweet rice flour is starchier and more absorbent than the WW and rye.

Now I just have to find some rye flour and ask my neighbor if she'd mind my using her oven (mine isn't working).

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.