Rye Baker News Today

Here's the formula from "Bread" 3rd edition: "Workday" 100% Whole WheatHamelman's name for this formula comes from the fact that he designed it so that all the work can be done early in the morning or in the evening before or after real work.Friday morning I refreshed my 100% rye 100% hydration starter (from "The Rye Baker) and let it sit in the proofer at 70 F all dayFriday

During Yale Summer Session, one class took a hands-on approach to learning about the cultural impact of a single grain.

I came across this purple sticky rice while stocking up on some pantry dry goods recently. I've never heard of it before, but it has a nice rich flavor, and I've enjoyed working it into my recent breads. My first go-round was a 50-50 white/whole wheat loaf I think amounts were about200g Maine Grains hard red spring whole wheat200g KA special patent ~3tsp salt50g starter@ 80%

Today's bake: Polish-Ukrianian Rye - Chleb Bezkidzki (Poland)Source: The Rye Baker by Stanley GinsbergNote: Changed TDW from 1.374 kg to 2.0 kg.,used plant-based buttermilk.Discussion: Another recipe from The Rye Baker. This is my 1st attempt making this bread and I am pleased with the results and the taste. I did not see the rise that I expected but I think that is due to the

Today's bake: GOST Borodinsky - Borodinskiy Chelb GOST (Russia) Source: The Rye Baker by Stanley GinsbergNote: Changed TDW from 1.591kg to 2.784kg, replaced dark molasses for blackstrap molasses due to availability.Discussion: Another recipe from The Rye Baker. I've been wanting to make this bread for some time and now that I've gotten a fresh supply of rye berries,

Today's bake: Riga Rye - Rudzu Maize (Latvia)Source: The Rye Baker by Stanley GinsbergNote:Reduced orig TDW from 2.326kg to 1.500kg, replaced dark molasses for blackstrap molasses due to availability.Discussion: This is my 1st attempt making this bread and will definitely will be baking it again in spite of some challenges.The first one was that my yeast was weak/dead, I first

When looking to buy rye grains I now only find new varieties, hybrids like Danko, Serafino etc. They have lower enzymatic activity than traditional rye. wonder how this impacts the recipes I find in the Rye Baker and other places,

Rye January continuesToday's bake: Ginger-Plum Bread Zwetschgen-Ingwer Brot (Germany)The Rye Baker by Stanley GinsbergThis bread is made from a majority of Organic Rye-80% Extract (~medium rye flour), some Organic Heirloom Turkey Red Wheat-Cracked and a bit of whole rye which is in the culture.There are in addition some prunes (Dried/Pitted), grated ginger, and chopped almonds

I've been eyeing this one for some time -- http://theryebaker.com/vitebsk-rye/. My partner doesn't like the heaviness of whole grain ryes, so I figured a 100% light rye might intrigue her. Also, in a different thread, where I foolishly argued that I could see no reason to use light or medium rye when you could use whole grain, Ilya recommended that I try a light rye to see how

Today's bake: Valais Rye Walliserbrot (Switzerland)The Rye Baker by Stanley GinsbergThis bread is made from a majority of medium rye flour, some Rye (Meal - Coarse) and 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The walnut pieces and sunflower seed, course rye meal add-ins provide a nice addition to the texture of the bread.I'm using a