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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