Comments on: NKotB to the NKB http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/ living underground in the real world Sun, 27 Dec 2009 21:31:23 +0000 http://wordpress.com/ hourly 1 By: jenny s. http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-622 jenny s. Fri, 04 Jan 2008 14:54:03 +0000 http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-622 thanks! i actually just used the rye-onion-caraway recipe from wild fermentation...should be ready by midnight. but i will definitely let you know as i will try this other method this weekend. thanks! i actually just used the rye-onion-caraway recipe from wild fermentation…should be ready by midnight. but i will definitely let you know as i will try this other method this weekend.

]]> By: lagusta http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-619 lagusta Fri, 04 Jan 2008 05:07:22 +0000 http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-619 Oh shiz, I used the wrong "it's." It should be "...so the starter doesn't eat all its food." I'm a crazy typo maniac! Oh shiz, I used the wrong “it’s.” It should be “…so the starter doesn’t eat all its food.” I’m a crazy typo maniac!

]]> By: lagusta http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-618 lagusta Fri, 04 Jan 2008 05:06:08 +0000 http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-618 Yay for starter! I would replace maybe 1/3 of the water with a really bubbly starter. I wouldn't add any extra rye flour if it's already a rye starter, I'm afraid that would weigh it down too much. When I make no-yeast bread I usually refrigerate it so the starter doesn't eat all it's food (flour) and get tired out before it goes in the oven, so that's the only thing I would be worried about. You might want to put it in the fridge for 24 hours instead of leaving it at room temp for 18 or so, then the second rise might take longer (4 hours or so?) but I am really just making all this up. I'd first try the recipe as written just omitting the yeast and replacing it with starter as above - it if fails, you're only out maybe 50 cents worth of ingredients, if that. Good luck! let me know how it turns out, I am very curious. If my starter wasn't 6000 miles away and perpetually half-dead, I would try it myself! Also - a Google search might turn up some info - I bet others have tried it. Yay for starter! I would replace maybe 1/3 of the water with a really bubbly starter. I wouldn’t add any extra rye flour if it’s already a rye starter, I’m afraid that would weigh it down too much. When I make no-yeast bread I usually refrigerate it so the starter doesn’t eat all it’s food (flour) and get tired out before it goes in the oven, so that’s the only thing I would be worried about.

You might want to put it in the fridge for 24 hours instead of leaving it at room temp for 18 or so, then the second rise might take longer (4 hours or so?) but I am really just making all this up.

I’d first try the recipe as written just omitting the yeast and replacing it with starter as above – it if fails, you’re only out maybe 50 cents worth of ingredients, if that.

Good luck! let me know how it turns out, I am very curious. If my starter wasn’t 6000 miles away and perpetually half-dead, I would try it myself!

Also – a Google search might turn up some info – I bet others have tried it.

]]> By: jenny s http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-615 jenny s Thu, 03 Jan 2008 15:44:05 +0000 http://lagusta.wordpress.com/2007/12/30/nkotb-to-the-nkb/#comment-615 lagusta, i have my own rye sourdough starter...how would i use it to replace yeast in this recipe? thx lagusta, i have my own rye sourdough starter…how would i use it to replace yeast in this recipe?

thx

]]>