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   Emily Velasco (mle_online@social.afront.org)'s status on Tuesday, 09-Jan-2024 08:27:22 JST Emily Velasco

   I think I want to try baking a dark rye bread this week

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     botvolution (botvolution@mastodon.sdf.org)'s status on Tuesday, 09-Jan-2024 08:36:50 JST botvolution

     in reply to

     • Jeff Craig

     @MLE_online @foxxtrot
     Are we talking dark rye as in pumpernickel or dark rye as in bread simply made with dark rye flour?
     Because I make the latter weekly. Sourdough.
     It is a sticky affair. If I want a decent rise it needs a pretty wet dough. Not a pleasure to handle.

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     Emily Velasco (mle_online@social.afront.org)'s status on Tuesday, 09-Jan-2024 08:36:51 JST Emily Velasco

     in reply to

     • Jeff Craig

     @foxxtrot That's good to know! Something that goopy might require me to give careful consideration of what I bake it in

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     Jeff Craig (foxxtrot@dice.camp)'s status on Tuesday, 09-Jan-2024 08:36:52 JST Jeff Craig

     in reply to

     @MLE_online Rye can be fickle. Parts take much longer and others take much less time than wheat breads. A properly hydrated rye dough is also much, much stickier and paste-like than you may be used to.

     Have fun! It's delicious, even when things don't go ideally.