Finnish Rye News Today

Northern Waters Smokehaus will join Next Chapter Booksellers for a holiday book signing of SMOKE ON THE WATERFRONT on Saturday, December 9.

Northern Waters Smokehaus will join Zenith Bookstore for a signing event on Small Business Saturday, November 25.

50/50 rye and wholewheat with a saccharinified scald of gelatinized rye chops. The basic recipe is here:https://www.wildyeastblog.com/finnish-rye/ and in Glezer's Dutch Regale's Finnish Rye with the following modifications:no flax soakerrye chop soaker is replaced by saccharinified scald of gelatinized rye chopslevain is 200g of 100% hydration rye -not wheatan additional step

dmsnyder I am due for a rye bake. (In line after a batch of SJSD baguettes and a couple boules of Forkish Pain de Campagne) This looks like a winner. Thanks for posting your bake and review. David MisterTT Im not clear on one thing, though -- in the formula is says flour: 34.78%. What sort of flour are we talking about here? Im assuming a strong white wheat flour, but thats not exactly a safe assumption. pjkobulnicky I usually have KA-AP or BRM-AP in my bin. You could use a stronger bread...