Beebox

Hier geht's zur deutschen Version dieses Posts Just in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg 's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery" . Though, at that stage, some recipes still were a bit rough around the edges (my husband complained about feeling like a guinea pig!), the book was well worth it, and his Onion Rolls are still a great favorite with my customers. Last year, I was happy to help with the translation of some German recipes Stanley considered for his newest book, devoted entirely to rye breads. Leafing through the The Rye Baker, a cluster of spiral shaped savory rolls caught my eye. Not only because the "Swabian Rye Flower" looked so attractive - it was made with a laminated rye dough ! I had never even heard that such a thing existed. The filling was easy: Trader ...

Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals , I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf , my Frisian Rye post sparked a bit of a controversy - a Dutch user protested this were not a "real fries roggebrood": a pumpernickel-type bread, dark, and very slowly baked. North Frisian Islands But the Frisian region stretches along the North Sea coast from the Netherlands to Germany and up to Denmark, and there is really no such thing as ONE authentic Frisian Rye. A quick search on Google shows several different recipes, all with different amounts of rye, wheat, seeds, and what not. I was never able to find the original recipe again, but the guy who had posted it said he was from Frisia - so he should know! Whether real authentic or not - this Fr...

Hier geht's zur deutschen Version dieses Posts (folgt noch) When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye. With Peter Reinhart's pre-dough method from "Whole Grain Breads" in mind, I cobbled together different recipes into one I could work with. Baking this bread often (my customers love it!) I played with the formula around, and, over the years, tweaked it so much, that it became entirely my own. It contains whole rye berries, has a little bit of sweetener, but, also, a pleasant natural sweetness, and it is not artificially colored with large amounts of molasses, cocoa, coffee or other additives. People familiar with my blog know that I'm very much in favor of long fermentation. Breads that are allowed to ripen slowly are much better digestible, and long fermentation reduces ...

(For an UPDATED VERSION of this post , go to the new home of my blog at WordPress) When I moved to Maine in 2001 - to get even with the guy who had sold me a houseful of furniture, but refused to give me a discount - I knew I would be in big trouble. And I was right! After two days my stomach started complaining, and my brain kept sending "gag" signals, when I walked the supermarket aisles and encountered nothing but shelf after shelf of "Wonderbreads". Poking one of those proudly-called rye, multigrain, oat nut, or wheat breads with my finger, I found no resistance. I could squeeze them through their plastic bags, and they would spring right back to their original size when I let go. Even toasted, they retained their squishyness and would not support butter or jam without getting soft and soggy. Eating two warm meals a day was another thing my stomach refused to accept. German families usually have bread and cold cuts either for lunch or for dinner. ...