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Hier geht's zur deutschen Version dieses Posts Before my friend " The Rye Baker " Stanley Ginsberg went on his mission promoting European rye breads to American bakers, he had published another remarkable baking book: " Inside the Jewish Bakery - Recipes and Memories from the Golden Age of Jewish Baking". I was among his test bakers. One of my test recipes was the Polish Potato Bread - Poylner Kartoffelbroyt - with its unusually high potato content an interesting recipe, but, as I soon realized, somewhat challenging in its preparation. My first Post-It notes about the recipe I had problems gauging the necessary water amount, first the dough seemed too dry, then turned sticky from the potatoes. Not only that: Stanley had warned of dire consequences if you tried taming the gooey dough with more flour - it would turn into a brick! Somewhat intimidated, I jotted down on my note pad: " No shaping possible ". In the end, somehow, I managed to get the sticky ...

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 ...