Good evening Bakers
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Blooie,, since you are on the Rye Train,,,, give this recipe a test drive next. In the comments section, I posted my modified version,,, and it turned out very tasty for me.Got a loaf of rye bread on its final rise.
Oh, yum!!!! I can’t wait to try this as soon as this loaf is gone - and the way Ken loves rye bread that won’t take long! Thanks!Blooie,, since you are on the Rye Train,,,, give this recipe a test drive next. In the comments section, I posted my modified version,,, and it turned out very tasty for me.
https://www.backyardchickens.com/articles/batter-pepper-rye-bread.76971/
I do not follow the instructions on the packet. I use the instructions on the yogurt maker(I use a proofing box).Here's a yogurt question for @ronott1. I just got my packet of yogurt culture that I ordered. In the "quickie" instructions on the outside of the packet, it says to heat milk to boiling (100 C, 212 F), then cool.
I have never heated milk past 180-185 F for making yogurt, so this is very new to me. I have not gone to their website for "more information," as I just haven't had time.
Soooo.... really...? Heat the milk to boiling first?
Thanks! Wow, that was quick!I do not follow the instructions on the packet. I use the instructions on the yogurt maker(I use a proofing box).
Raw milk might need to go to 212 but not pasteurized milk.