tag:blogger.com,1999:blog-4342310444700273133.post4627456061289956060..comments2024-03-14T13:12:55.244+08:00Comments on Passionate About Baking: Rye No-Knead BreadPassionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4342310444700273133.post-76371668073896376442023-05-13T04:58:34.898+08:002023-05-13T04:58:34.898+08:00Lovely blog you havee hereLovely blog you havee hereWine Recipeshttps://www.wineplating.com/wine/mulled_berries_with_sparkling_wine_5428817528.shtmlnoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-87381533961849421132017-01-18T09:53:00.080+08:002017-01-18T09:53:00.080+08:00The strong yeast smell you mentioned is likely due...The strong yeast smell you mentioned is likely due to the very large amount of yeast you are using. With the very long feementation times used in no-knead techniques, you want to use a very small amount of yeast (1/4 tsp.). If the yeast consume the sugars in the flour too quickly they start to die off that that imparts an odor. <br /><br />Even so, you had a beautiful crust on this loaf! I am looking forward to experimenting with this. I am thinking of offsetting the tendency of rye to be a denser bread by adding some vital wheat gluten to give me more trapped air and bigger inclusions. Wish me luck! Unknownhttps://www.blogger.com/profile/11354012662619743500noreply@blogger.com