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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The Rye Baker: Classic Breads from Europe and America. True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule
I’ve always wondered if you can make an oatmeal rye sourdough? Sad that I’m so far away to miss this class!
I’ll try to get him on the podcast. And oatmeal rye sourdough sounds good to me!
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.