Whole grain wheat and rye sourdough

[MistyNix]

That`s a great loaf of bread I wish I could bake good bread mine always come out tasting yeasty and have the texture of a brick

Misty,it's not hard and this is a good place to learn. Galley is a good one to teach you the ropes.
Red

You've come to the right place Misty . . . as you can see by Red's photo, there's some talent here! Has it been awhile since you tried to bake bread? Have you tried the no-knead or better yet, the new stretch and pull method? It's my favorite . . . fun to see how it transforms water, yeast and flour with so little effort! Here's a link to the forum on the stretch and pull method! http://www.recipezazz.com/forum/viewtop ... f=7&t=5730

Thank you for that link I'll check it out later

I've tryed lots of recipes they look so perfect on the photo but when I make them they don't look as good and most are flops for me

[Dissie]

I honestly think bread making is a learned thing. It certainly has a learning curve. I have made some great loaves and some not so great. I also think it takes patience. I do have a Automatic Bread Maker, and have done easy loaves in the machine that turn out good. I would love to be able to make loaves as good as this pic though! Awesome!

[Galley_Wench]

I encourage any of you who feel intimidated by bread baking to try Peter Reinhart's method . . . it's so simple! The dough is not kneaded, it's stretched and pulled, then put in the refrigerator for up to four days. You can bake a small loaf each day or two large loaves all at once. It NEVER fails, and is SOOOOO good!

http://www.recipezazz.com/recipe/rustic ... ation-3737

When I say stretch and pull, this is the method!
http://www.recipezazz.com/forum/viewtop ... f=7&t=5730