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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