Category: Rye Sourdough

SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016)

Hier geht's zur deutschen Version dieses PostsJust 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". … Continue reading SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016) →

BRITTA’S DOUBLE POTATO LOAF FOR GÖTZ – BREAD FROM THE LOWER RHINE

Hier geht's zur deutschen Version dieses PostsWhen I - driven from a real "Breaking Bad Bread" experience - challenged my baking buddies from The Fresh Loaf, Facebook and several congenial blogs to create a "Bread for the Knight with the Iron Hand", I promised myself to try all 30 loaves over time.One of those congenial … Continue reading BRITTA’S DOUBLE POTATO LOAF FOR GÖTZ – BREAD FROM THE LOWER RHINE →

SAATENBROT – GERMAN MANY SEED BREAD

Hier geht's zur deutschen Version dieses PostsThe best recipe collection (bread, rolls and snacks) of German bakers' magazine,"Allgemeine Bäckerzeitung", supplied this "seedy" bread for my "Equal Opportunity Baking" list.A heavy weight, scaled for 21 loaves, with selling points, marketing tips, production cost and time calculation, including sales tax (7%) and even a suggested retail price … Continue reading SAATENBROT – GERMAN MANY SEED BREAD →