Time is precious and sometimes hard to get a grasp of. So I recently attempted the infamous 3 step detmolder method of building a rye levain in three steps, it was definitely a challenge. I studied the process from German bread blogs, while using Apiece of...
My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking schedules. Or could it be climate change? Then again, my rye source changed. And I also used an old pickle mason jar...
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...
When first starting to bake bread, I asked bakers around the world to share recipes with me. While going through old notes, I found an old email with a formula for a landbrot, a German rye shared with me by Biobäckerei Wagner in Rudertinger Germany. In his wise...
Bread and beer are in many ways similar in fermentation. Check this out; Saccharomyces cerevisiaes. And I have heard beer referred to as "liquid bread." Looking to combine the two, I had asked Wolfgang Süpke if had a formula for a dark beer bread from...
