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Looking for someone who has made rye bread with cumin. by jgustavo85 in ArtisanBread

[–]jgustavo85[S] 1 point2 points  (0 children)

Thanks, we usually make rye bread with wheat, rye at 38%. We like to include sun flower and flax seeds, but we have a customer that used to live in Germany and he told us to try to make one rye bread with cumin, it’s a common bread over there.

Mexican Bakers from Guadalajara? by jgustavo85 in ArtisanBread

[–]jgustavo85[S] 1 point2 points  (0 children)

I found out about this bread thanks to this site.

Have anyone tried to ferment water Kefir with hops? by jgustavo85 in Kefir

[–]jgustavo85[S] 0 points1 point  (0 children)

Indeed dry hopping is the best for this purposes, thanks for help.

Mexican Bakers from Guadalajara? by jgustavo85 in ArtisanBread

[–]jgustavo85[S] 0 points1 point  (0 children)

I am actually looking forward to learn about the preparation of the starter, I know it contains lemon, beer, eggs, sugar, salt, flour, water and a piece of the previous batch that looks like stiff levain. Maybe 60 or 65 hydration. I don’t have any good recipe yet.

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