Page 2 - Rye Baker News Today

Ok, it isn’t all bread, but bread is prominently featured. My husband has been talking up my baking to his family so I couldn’t disappoint them. Most of this is now packed up in a suitcase on its way to Bangalore. Fingers crossed there is something left other than crumbs!Breads, left to right:Ginger plum loaf from the Rye Baker with triple the ginger and 1.5x the prunesSpelt,

I love 100% whole-grain bread with no additives - simply flour, salt & water. No surprise, but I have found that mash/scald breads to be the best of these types of breads. I still can't believe no sweeteners have been added!I have seen recipes scattered about, but really only two good sources for multiple mash/scald recipes:Peter Reinhart's book 'Whole Grain Breads' where he

I recently purchased the book, The Rye Baker, by Stanley Ginsberg. I have tried a few recipes, and for the most part, they have worked well. I was thinking about making the Hearty Seeded rye in the book when I noticed something a little odd. In the instructions for mixing, the author says to mix the dough for 30 to 35 minutes. I think this is rather unusual, and perhaps a

Let's get the obvious out of the way... My first attempt at decorative scoring is, well, let's say rudimentary at best. Still a lot to learn on that! :-)Just before Labor Day weekend, I had a bunch of windshield time and was thinking about random stuff. Thought I remembered reading somewhere that the Gold Rush cooks would keep a ball of their starter in a bag of flour and

This recipe from The Rye Baker surprised me with how complex the flavor was despite the simplicity of the method (i.e., no sourdough). Most of the rye recipes in the book are built on sour culture to provide the acidic environment and flavor; this one uses hard apple cider to accomplish those goals.The dough is a 71% medium rye and AP blend (both King Arthur) with Blake’s

Scorched Crust Sour Rye - Gersterbrot (Germany)The Rye Baker by Stanley Ginsberg My latest bake - this bread has a nice light rye taste to it due to the amount of white rye in the recipe.

Kümmel-Bier Brot (Caraway Beer Bread) from The Rye Baker book. This bread is for lovers of caraway seed (sorry Benny!); it has a whopping 2% caraway seed. The bread is 50% rye and 50% first clear or high-gluten flour, barley malt syrup, and beer for half the liquid. The recipe calls for 2:1 white/medium rye to approximate German 997 rye flour. I did not have any white rye

Hi everyone,Here's my response to the Rye Challenge, the Franconia Crusty Boule / Frankisches Krustenbrot (Germany) from The Rye Baker by Stanley GinsbergI am quite pleased with this bake. I really enjoy the added bread spice called Brotgewürz however the next time I make this bread I'll increase the amount. I can see how this bread goes with savory foods and dark beers and

Several recipes in Stanley Ginsberg's The Rye Baker book and website use red rye malt. He uses crystal rye brewing malt in these recipes. However, there is a fermented rye malt (solod) that is darker in color than the crystal rye and has has a stronger flavor. If I use the fermented rye malt in his recipes, should the amount be reduced to account for the darker color and

Hi, all, All of the abovementioned appear to be "whole-grain" to me. What distinguishes pumpernickel flour from whole-grain rye? Its coarseness? When a formula calls for whole-grain rye, can one use pumpernickel flour (from King Arthur specifically)? Can one mill her own pumpernickel flour at home? Thank you. Yippee