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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