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...
Once you get a handle on rye breads and the mystery of German baking, you'll return for the moist and deep flavors that permeate from a grain that's more or less a grass. Thankfully I got a copy of Nil's E- book, "Brot," over at his blog, The...
I recently bought a German book about rye bread, and perusing the pages of grain speckled breads, one particular dark loaf caught my eye. It's called Mecklenburg Landbrot. I was not familiar with its origins. What struck me was it's gorgeous brown hue and...
