Bohemian Rye Bread Sometimes it’s called Deli Rye, sometimes it’s called Bohemian Rye, but either way it’s a light grey rye bread filled with sourness, caraway seeds, and flavor. Hickory Farm stores and deli’s everywhere sell this bread. It’s a rye bread so good it will make your toes curl. Slice it thick, slice it thin, cover […]
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Types of Rye Flour Available In The USA I was going into rye withdrawal and really wanted to make some of my Bohemian Rye Bread. However, the medium rye flour I used for that bread was no longer available in grocery stores near me. As a result, I had to look at the types of
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“The Laurel’s Kitchen Bread Book” by Laurel Robertson. A very good bread book. Her grasp of sourdough is somewhat limited, suggesting the use of commercial yeast to start a sourdough starter, but she taught me how to make a light 100% whole wheat bread. I recommended this book. isbn.nu can point you to a 1984
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100 Percent Whole Wheat Sourdough Bread This bread is a favorite of mine partly because it’s a rich wonderfully flavorful bread, and partly because it breaks so many rules people just know to be true. We’re told you can’t make a light bread with all whole wheat flour, that you have to either add some
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Welcome To The Wheat Montana Prairie Gold Whole Wheat Flour Test Part of the Big Flour Test Please Note – we are not connected with any flour vendor mentioned on this web site. We can’t tell you where to find any of these flours outside our own home town, and we have no idea why
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Welcome To The Hungarian High Altitude Whole Wheat Flour Test Part of the Big Flour Test Please note – we are not connected with any flour vendor mentioned on this web site. We can’t tell you where to find any of these flours outside our own home town, and we have no idea why the
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What is “spent grain”? Where do I get it, why should I use it, and HOW do I use it? Brewers soak grain in hot water for a fairly long time to extract the malt sugars from the grains into the water. Then they strain off the malty sugary water, boil it with hops, and
Sourdough is a blanket term that covers any baked goods raised with a sourdough starter.. Many people have an almost instinctive identification of a specific bread as “sourdough bread”. It could be a San Francisco Sourdough Bread, a French Levain bread, a German Rye Bread, or many other breads. And that is the point here.
Sour is a mother that has been refreshed with flour and water. Or, yet another term seemingly made up to confuse the beginning sourdough baker. It’s just an active sourdough starter. A bit more discussion of starters and sponges. First, there are some equivalencies to be aware of: Mother = chef – it only depends
Salt, you know, blood pressure raising good tasting white poison death! Before we go down the rabbit hole, unless otherwise specified we use table salt, we weigh it and we add it to the mixing bowl with all the other ingredients. That said…. As you probably know, salt is at the heart of a number
A straight yeast dough is a dough made with flour, water, salt and yeast followed by a short rise and immediate baking. This is the classic home baker’s way of making bread. It tends to make breads that taste yeasty and are not otherwise very flavorful.
Autolyse is a preferment technique pioneered by Professor Raymond Calvel. It is unique in that no fermentation occurs in an autolyse. An autolyse is, by definition, a mixture of flour and water which is allowed to sit for as little as 30 minutes to as long as 12 hours. Autolyse means “self digesting”, and during
