It's really interesting to me that people all over the world are reading my posts about my endeavors to make a good loaf of pumpernickel (which I can see on my StatCounter). I would love to know if a link to my pumpernickel tags is posted on some baking site or something…? And I'd also…
Better pumpernickel I really think I've got it now! This is most definitely true pumpernickel… I just need to tweak a couple things the next time. As some of you may recall, I've been trying for, oh, about a year now to make a real loaf of pumpernickel – not what passes for…
Yeah, it only took 6 months and I-don't-know-how-many trials, but I finally got 2 loaves of what I would call pumpernickel. AND they stayed moist and edible for several weeks in the fridge! I ended up using basically a recipe in "Naturally Great Foods", a Rodale Press cookbook I've had for over 20…
I'm getting there… On Monday evening I decided to try my idea from Part 5, so I set the starter out at bedtime. Tuesday morning I mixed up a 1kg batch of dough using Samartha's recipe again, and put the covered bowl in the dehydrator to rest for 12 hours or so. Tuesday evening at…
Pumpernickel1 First of all, :~( It smells so good, just the right combination of sweet roasted grain aroma, but it's so darn hard I can't even saw into it with my Cutco knives. I was able to chip a little off the end to taste, and I think the look of the grain and the basic taste are…
I've had a rather up-and-down week with my starter… After all those lovely bubbles in the previous post, when I checked on the starter Tuesday morning I found it had overflowed the jar during the night (which is a mason jar with a screwed-on lid, so, not easy to overflow), but it had collapsed back down, so…
Day 2 of the sourdough starter creation process: Sourdough starter 32h Here's the starter after 32 hours at 75 degrees F. Look at the lovely bubbles! It does smell a little nasty, as Samartha said it would, but actually not too much different from the smell we often have around here when Al's brewing a…
