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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,