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[inahandbasket]

Just created a feed for my cell phone flickr-MoBlog shots. Feel free to add if you like or ignore if you don't.
Should never be more than 1-2 a day.
http://syndicated.livejournal.com/rymoblog_rss/

here's the kind of thing it's likely to be:

Comments

[latvianchick.livejournal.com]

OK, recipe, for one loaf:

Sourdough:
175 g whole-rye flour
145 g water
at least 8 g (or more, I use 80 for logistical reasons) mature rye sourdough culture

When you prepare the sourdough, also make a soaker:
100 g whole-rye flour
100 g boiling water
Pour and mix until just incorporated (it'll be stiff and gelatinous), cover

Let the sourdough ripen 14-16 hours (12 in this weather)

Final dough

All the sourdough
All the soaker
125 g whole-rye flour
100 g AP flour
145 g water
14 g kosher salt (9 g if using fine salt)
a scant teaspoon instant dry yeast
a generous tablespoon of honey or molasses

Knead in a kitchenaid. There will be no gluten development to speak of, so you'll have to scrape the bowl at least a couple of times.

Transfer to oiled bowl, let sit 30 min to an hour.

Shape, let sit in proofing basket about an hour (or chuck it in the fridge and give it 3-4-5 hours).

Slash however you like. Bake at 460F for 15 minutes (steam is good), then 35-40 minutes more at 435F.

After it's out of the oven, ideally, do not slice for 24 hours. If you absolutely must slice it earlier, give it at least 6 hours.