National cuisines (recipes welcome!)

[Nuytsia]

I mean you Australians have heard of soap, right? Even we primitive and savage Fenni know how to use that stuff and you guys are descendants of much nobler nations.

Goodness, you have been misinformed

I thought I better post the rye bread recipe that I have been using. I actually got it out of a book on biodynamic gardening by Maria Thun ! (so it's German).
This is the original recipe, but I wrote it down for my own use only so it's probably not EXACTLY as per the book.

1. In the evening put 1 tsp honey into a glass of warm (50 C) water and stir to dissolve. Mix with 250g fine grained rye meal. Keep warm (26-30 degs) 12 hours (overnight).

2. (12 hours later, next morning) Add another 250g rye flour and another glass warm water. Wait another 12 hours (I assume it still should be 26 degrees??)

3. (12 hours later) Add 500g flour and 'sufficient' warm water. You can always add linseed, caraway or fennel. Leave another 12 hours (overnight).

4. Next morning add salt and finish the dough. When it begins
to rise again the loaves are formed. Let them rise well, put them in a
preheated oven and bake them for a good hour.

To me it was totally vague when it called for things like 'a glass of water' (how big is your glass!) and 'let them rise well' (errrr 20 minutes, 20 hours what??), and best of all 'finish the dough'. What the heck does that mean! And no oven temperature!

Anyway, I have just interpreted it as best I can and it does seem to make nice rye bread. The dough doesn't seem to do much until about step 3 when it starts to get bubbly and smells yum like apple cider sort of.
I must admit I don't always keep it at 26 degrees either!
I am beginning to wonder if there is something quite different about Australian rye flour, as this is not the only recipe I've attempted in which the dough/starter seemed WAY too dry and I had to add a lot more water (or use less flour) than the recipe said.

I'm constantly experimenting with different ratios of water/flour and different temperatures and times. Haven't hit on a 'magic combination' yet.

I did try out this just the other day and it really didn't turn as well as the better loaves I've made using the above recipe and was a LOT more mucking around.
http://www.thefreshloaf.com/node/17930/d...-rye-bread

But maybe I should give it more than one go!