Detmolder Method Rye

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BrianGSDTexoma

Legendary Pitmaster
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Aug 1, 2018
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North Texas, Texoma
Been a while since I have made any bread. I love Al's, SmokinAl SmokinAl wife's Judy recipe but wanting to try something different. Been looking at that Detmolder Method and another guy that pours hot water over the rye than let cool. Anybody try either of these? I have made pretty good rye but there is a restaurant in Melbourne Fl that has the best Rye I ever had. I am sure they buy it but keep hoping one of these days I will stumble on the recipe.
 
Sounds tasty BUT after reading a description of that method, wayyyyyyyy too time consuming (and "precise" requirements to actually do it) for this ol' boy.
 
You might try "sprouted" bread. I never found it to be much different from my regular methods though some love it.

Here's one (I did not try this one) recipe
 
Well I decided to just do Judy's recipe as its bee a while. I will look at those recipes for next time. Always amazes me how quick the starter comes back after just sitting in fridge for months! Fed in yesterday than again this morning all ready doubled.
 
I do that with my 9 grain. Broiling hot water just to cover and let stand overnight.

9gr4.jpg
 
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