I have been having problems with my rye sourdough. The final product has tended to be super dense, acid, or just dead on arrival. What was wrong? I queried Quentin Berthonneau, whose advice reminded me of previous input from Kamel Saci. Smart minds think...
It's autumn, reminding me that rye is a flavor tailored for cooler weather and the warm sensuality of charcuterie! Wanting a fresh loaf to enjoy at home, I put together this bread with inspiration from a German book given to me years ago by my...
Delis I remember fondly; Bernstein's on New York City's Essex Street and Gold's in Westport Connecticut. What I remember most fondly are the rye breads. Here is my effort in bread and a store bought pastrami, to make a classic sandwich of pastrami on rye!...
Baking a loaf of rye inspired by this boulangerie site, I made a mistake. The bread is called a "Tourte au seigle." Initially I thought it was 100 percent rye in both levain and final dough. Later I noticed that the levain was all wheat, with an overall...
Ruisleipa. Bread. What else? Okay, ever since I tasted Ruis from Nordic breads at New York City's Greenmarket at Union Square, I've been wondering if I could make it. I can. I can't. I can. Why the neurosis? Well, besides being a New Yorker, I'm...
Rye and spelt are two grains I enjoy using in baking bread, though they lack the gluten strength that builds the structure of wheat doughs. But then they make up for it in flavor and texture. Though we'd like to believe the could substitute for gluten-free diets,...
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