The Rye Revolution

At last the rye revolution has arrived! We have nothing to lose but our fake supermarket rye loaves. I’m happy to say that the Los Angeles Bread Bakers is hosting a class with the rye expert, Stanley Ginsberg tomorrow, Saturday the 7th of October. There’s still space in the class if you’re interested. Head here to sign up. If you live elsewhere or can’t make it, Ginsberg has penned what I believe to be the definitive book on rye baking, The Rye Baker: Classic Breads from Europe and America. In the book Ginsberg covers every imaginable rye recipe from around the world, from loaves to crackers to scones.

Since it’s hard to find good rye loaf even in a big city, learning to bake your own rye really pays off. The unique chemistry of rye, especially when leavened with a sourdough starter, also means that a rye loaf stays fresh longer. Due to all that’s happened in the past year I’ve had to put baking on hold. When I get back into it I’m going to focus exclusively on rye.

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3 Comments

  1. I’ve always wondered if you can make an oatmeal rye sourdough? Sad that I’m so far away to miss this class!

  2. Report back! I’ve owned the book for awhile but have yet to actually jump into it! I am also a lover of a truly good rye bread.

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