Page 3 - Rye Baker News Today

Inspiration for A 100% Buckwheat BorodinskyDark buckwheat and dark rye are easy for some of us to confuse in a bulk food store particularly when we're masked up and only half paying attention. So what happens when you load up on dark buckwheat in your basket and then realize what you've done? They share some characteristics such as low usable gluten and gellability using

Ammerland Black Bread Ammerlander Schwarzbrot (Germany)The Rye Baker by Stanley GinsbergI baked this bread mid-Dec and haven't had a chance to post. This bread is a nice heavy and crunchy loaf. I think I baked it a little too long which made it a tad dry but I wanted to be sure it was not gummy.Tasting Notes:The crumb was nice and crunchy due to the rough grind by my vitamix

Wine people have tastings. Coffee people too. Beer people have flights. So why not a tasting and pairing for bread?I baked 4 different rye breads from the Rye Baker site a few weeks ago, then sliced and froze them. I waited until Christmas day to dig into them, with my plan to sample all four with different toppings.For me, this is very entertaining because there are lots of

One of the things I enjoy about Christmas is the opportunity to bake without having to ask myself “How are we going to eat all of this?” I can have fun baking and give the finished goods away as Christmas presents. Yes, I know, bread can be gifted any day of the year; it somehow seems even more enjoyable this time of year. Whole Wheat Cranberry-Orange Country LoafThis bread

Borodinsky the SequelA couple weeks ago I made a Borodinsky bread with sprouted rye kernels, homemade solod and toasted caraway. Delicious flavour, moist texture and tasted great with homemade mascarpone but pretty strong to eat with anything else.The second time I do anything I like to change things around and start learning conceptually what happens. This often means I break

Today's bake is again the Valais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg.This time with the adjustments suggested by my fellow TFL bakers (reduced proofing time and smoothing the top with a wet spatula).I used a parchment paper lining which made removal from the pan easy and had the added benefit of a vastly softer crust.Tasting Notes: this

Because of a shoulder injury and I am considering the purchase of an appliance to assist with mixing and kneading of bread dough. The concern I have is that I prefer 100% whole-grain breads or high-percentage rye breads. I have been using Peter Reinhart’s Whole Grain Breads “epoxy” method or Stanley Ginsberg’s The Rye Baker recipes with good success. Most of the WG and rye

Why Borodinsky Bread?I've been wanting to make a rye bread but was a little shy due to my concerns about heaviness and bitterness. I first encountered deli style rye probably at a diner when I was a teen. I wanted something darker, like pumpernickel I've had (although I realize it was probably a cheater pumpernickel using cocoa, coffee and molasses). For the past month, I've

In my slow journey through Stanley Ginsberg’s The Rye Baker, I started with some lower rye percentage loaves to get familiar with the quirks of rye with the plan to move on to more difficult recipes. My latest effort is a loaf of Provençal Rye (Pain de Seigle Sisteron).

June 22, 2021 - 3:05pm Gadjowheaty Ammerland Black Bread/Ammerländer Schwarzbrot - Ginsberg Well, lol, as an actor, if dress rehearsal blows opening night has a chance.  Im really loving Stanley Ginsbergs The Rye Baker and am drawn especially to dense, really aromatic and really dark rye breads.  I was introduced to them by my wife and her family (all Estonian), they are served constantly and I love them but never baked them. Oops. I think a few things may be at play, just guessing.  Base...