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This recipe is based on Hamelman's 80% Rye with a Rye Flour Soaker from Bread (3rd Ed.). I followed the recipe as written with two exceptions. I used a mash at 125% hydration instead of a soaker at 100% hydration, and I used a 50:50 barley:rye flour in the mash instead of all rye flour. The recipe calls for Medium Rye but states that Whole Rye can be substituted. I used fresh
First Community Bake of the New Year. This month seems less like 'Dry January' and more like 'Rye January'. So it seems very fitting to make rye the centrepiece (sorry! centerpiece) for this collective bake. There has been much discussion about the "rules" for this community bake but I wish to make it simple so it's all inclusive. The one rule is that rye must make up at least
Boston brown bread is traditionally steamed or baked in a can, the rings leaving an impression on the loaves. A liberal coating of butter helps the bread slide out easily.
Reminiscent of German pumpernickel bread, the Icelandic rye lava bread is a softer, sweeter slice that’s begging for some crème fraîche and smoked fish.
August 2, 2021 - 7:23pm triggeru571 Is this sourdough gone bad? Hi, this is my first attempt at making my own sourdough so I really have no idea what to expect. I made this (see attached photo) on 1st August at 16.30 (it’s now 3rd August 09.16 at time of writing). I used 50% Rye Flour and 50% water on first day and yesterday fed with half cup all-purpose and quarter cup water. I live in the tropics so room temperature is around 30c day and 28 night. what do you think? Does it look normal or is it dead?