Like rye bread? Do you often buy rye at the grocery? Look at the ingredient label on most commercial rye breads and you’ll usually find the first ingredient to be wheat flour. The second is water and the third is rye flour. Usually. Nothing wrong with that, but if you really like rye, try this recipe.… Continue reading Sourdough 70% Rye Bread
The first and last rye bread I baked was many years ago. It was a door stop. Inedible. Embarrassing. I have thought about that loaf a lot over the years so I wanted to redeem myself. I just baked a rye loaf that resembles my first in appearance but is in a different world in… Continue reading Sourdough Rye Bread
I can hear your groans from here already. It’s not as bad as it sounds. Really. If you’re a beginner as I am, you have probably noticed the above terms in many bread recipes. And if you dislike math as most people, you’ve studiously avoided them. Right? Well, this post will attempt to show you… Continue reading Bakers Percentages and Hydration
This is easily our favorite bread of all I have baked. Every time I bake a different bread, Wife says, “Yeah, it’s good, but that rye is the best. Make it next, okay?” I had trouble with the hydration the first time. I could handle the gloopy dough but I had trouble getting it… Continue reading Tweaking the OMG Sourdough
I like rye. I like to use it in my sourdough starter. It mixes well and it seems to rise more robustly than wheat. And I especially like rye bread. My OMG Rye Bread is our favorite of all the sourdough breads I have baked. I also bake rye sourdough crackers often, using my discard starter.… Continue reading Hip Hip Hoo-RYE!
Who doesn’t like cornbread? Right? This is my first time on this recipe and I chose it because 1) it uses sourdough starter discard, and 2) it doesn’t require cream of tartar, since I don’t have any. I do not like to throw away anything good food. Maintaining starter involves throwing some away but I… Continue reading Sourdough Cornbread
The first time I baked this bread, I followed the recipe (Breadtopia) very carefully, as I usually do on the first time, and I was not pleased. The taste was really good, but I had to bake it far beyond the 40 minutes stated in the recipe. So far beyond that the bottom crust was… Continue reading Sourdough Swedish Rye (aka OMG Rye Bread)