Bready

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[–] Chais@sh.itjust.works [S] 2 points 2 days ago (2 children)

No actually. I'm using Cuminum cyminum AFAIK.

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[–] BevsDad@lemmy.ca 3 points 2 days ago (1 child)

No, no I meant that caraway seeds are also super tasty in breads.

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[–] Chais@sh.itjust.works [S] 2 points 2 days ago

That they are.

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[–] CandyMountainCharlie@feddit.online 2 points 2 days ago (1 child)

I wanna try! That looks delicious.

[–] Chais@sh.itjust.works [S] 2 points 2 days ago

Thanks, it is.

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9 comments in c/sourdough@lemmy.world view that post

[–] CandyMountainCharlie@feddit.online 3 points 2 days ago

I replied to your other one but, this legit makes me hungry lol.

[–] dihutenosa@piefed.social 2 points 2 days ago (1 child)

mixed flour, hmm? I always do 100% wholemeal rye.

Once when I ran out of rye, I used 50% fermented/leavened rye, 50% wheat (I don't remember the kind), and the result was of "edible" category. Dry and weird.

What's your trick to make it good?

[–] Chais@sh.itjust.works [S] 1 point 2 days ago

You'll have to adjust the amount of water for the different flour. That's the tricky part.

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[–] sneekee_snek_17@lemmy.world 2 points 2 days ago (1 child)

I love massive loaves, I don't know what it is, but it's just so much fun

[–] Chais@sh.itjust.works [S] 1 point 2 days ago* (last edited 2 days ago)

For wheat dough that may be true. This is just easy enough for me to handle that I do it at all.
I love rye bread. I started with 100% rye sourdough, which is incredibly sticky, especially if it's even slightly over hydrated, and has virtually no gluten, so you can only bake it in a loaf pan. 40% spelt or wheat makes it just a little more well behaved.

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[–] Lorindol@sopuli.xyz 2 points 2 days ago (3 children)

The texture looks really good.

Have you ever tried 100% rye? If you get the amount of salt just right, nothing can beat it.

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[–] Chais@sh.itjust.works [S] 1 point 2 days ago* (last edited 2 days ago) (2 children)

Thanks! I love 100% rye sourdough breads, but I hate making them. I'm not sure I get the hydration right. My dough always ends up very sticky and just an utter pain to get out of the kitchen machine and into the loaf pan.