Our passion is great bread!
The method outlined in this post can be used to create a rye sourdough starter completely from scratch by mixing a portion of rye flour and water for 6-10 days. This method can also be used to convert an existing mature starter (created with all-purpose, bread, or whole wheat flour) to a sourdough rye starter. This is what I did. I had been using my
It took me awhile, but I’m becoming a fan of rye, particularly rye breads made with sourdough. There are many advantages to using sourdough in rye breads. Besides providing good leavening ability, sourdough provides the benefits of good eating quality, increased nutrition, and good keeping quality. What’s not to like about that! I didn’t have an appreciation for the complexity of rye until recently. Rye
I made Vanocka for a Christmas party this weekend. This was a gathering of some really neat folks so I wanted to bring something special. Vanocka (pronounced Van-otch-kah) is a beautifully shaped Czech Christmas Braid filled with candied fruits and nuts. Beautifully shaped and scrumptious, Vanocka is one of the great breads of the world. Vanocka is similar to other Eastern European egg twist breads,
I decided to focus on sourdough this month and so did the Mellow Bakers. The first bread on the list for December is a Sourdough Seed Bread. This is a naturally leavened bread. It is made with a liquid levain, and a flaxseed soaker. The flax seeds provide taste, color and nutrition and toasted sunflower and sesame seeds provide a nutty flavor. I used my
Another year, another loaf of bread… BYOB has moved and is now hosted by Carola of Sweet and That’s it. The BYOB Bakers have spent the past year baking and sharing bread together. It’s been a great ride! We have one more roundup at the end of this month to showcase our Holiday breads. Then our BYOB 2011 journey will come to a
