Monday, September 27, 2010

F%#K

Stuff I just discovered. Stuff that
mankind's known for a few millenniums.

You can't willy-nilly ^successfully substitute rye flour for white flour in a French bread recipe.

9/27/2010 03:51:00 PM 6 Comments

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Argus Hamilton


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6 comments:

Anonymous said...

You're right, but it might have been okay if you had gone with 1/2 rye (or whatever)flour and 1/2 white.
GrinfilledCelt

9/27/10, 4:04 PM
Kristophr said...

The prob with rye is it is resistant to mold ... including yeast.

9/27/10, 11:53 PM
Rodger the Real King of France said...

Kristopher, your comments are always informative. Thanks.

9/28/10, 12:19 PM
leelu said...

...yet lysergic acid diethlamide is made from ergot of rye, a mold.

9/28/10, 5:58 PM
Kristophr said...

leelu: I said mold resistant, not mold proof.

Another resistant grain is Triticale ... you cannot make bread from it at all, just noodles.

9/30/10, 1:39 AM
hispaman said...

still rye is healthier

9/30/10, 7:22 AM

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