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@Dr_Bombay My copy of "The Rye Baker" by Stanley Ginsberg arrived last night. I started perusing the introduction section and browsing the deliciously fascinating recipes. Thanks for bringing it to my attention! I've been an amateur #sourdough bread maker for a while now and have two starters going, one "regular" gifted to me by a neighbor over a decade ago and a "COVID Memorial" one I started during COVID to help friends who kept asking me for sourdough advice get started on one since I never made one from scratch. Looks like I'll have to get started on a third for rye now :). I had no idea that rye baking isn't just a low gluten bread production process but a very different chemical network structure than what we do with gluten-based breads. So many of these look promising. I can't wait to have time and room in my calorie budget to start experimenting with this later this year. #bread #baking #RyeBread #ArtisanBaking #YeastMasters

The Rye Baker: Classic Breads from Europe and America a book by Stanley Ginsberg

True rye bread--the kind that stands at the center of northern and eastern European food culture--is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country BouleRounding out this treasury are reader-friendly chapters on rye's history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley's methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
bookshop.org
#baking #bread #Sourdough #yeastmasters #ryebread #ArtisanBaking @Dr_Bombay
in reply to Hank G ☑️

Dr_Bombay
Dr_Bombay
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your history with bread baking almost mirrors my own! i’ve baked bread since college, and i have one starter that’s a decade old, but i had dried it and put it in storage sometime before the pandemic because i was exploring no-knead breads then. During the pandemic i started a batch up again (named Corona, of course), and then a whole wheat one i named Covid. Then i got that rye book and realized i needed a third (rye) one, and that one is named Moderna, haha
in reply to Dr_Bombay

Hank G ☑️
Hank G ☑️
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I definitely did baking in college and on and off again before I bought my first house. It wasn't until then that I really started trying to get good at it. However I hate wasting food and I don't have a hyper-metabolism so that usually comes in fits and starts. I have some longer running bread experiments. Like a multi-year "no feeding" a starter stored in the fridge and reactivating my "backup dried" starter. Nowadays most of my starter use-up is making small rolls or crackers. But I had this rye experimentation on my list for later this year and this book will be indispensible in making a go of it. I think the bigger problem will be acquiring the various rye flours. My supermarket rarely has any rye at all and I've only seen one variety, not sure which, the rare times they do. I imagine the internet will be helpful in finding the rest :).
in reply to Hank G ☑️

Dr_Bombay
Dr_Bombay
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yeah, finding all the right rye flours has been an ongoing thing for me, too. my local grocery has Bob's Red Mill dark rye -- in bulk! -- so that's been really helpful. for the rest, i have been buying online. Central Milling and Bob's Red Mill are my go-to sites. and sometimes if his recipe calls for "medium rye" i just use my dark rye and swap out a bit of it (20%) for white or wheat flour, and see how it goes.
in reply to Dr_Bombay

Hank G ☑️
Hank G ☑️
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Big thing I can’t decide is if I should just start with 20 grams of my wheat starter when building my rye starter. I think after a few days of feedings it’d be something equivalent with a higher success rate but maybe I’m wrong.
in reply to Hank G ☑️

Dr_Bombay
Dr_Bombay
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i have no idea, honestly. why not go for it and see what happens? that’s what i would do. seems like after several feedings it would be all rye, anyway.
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