Ever since my class on Danish rye bread, I've struggled to recreate it. Something kept getting in the way, specifically around sourdough fermentation that showed up in the build and final bake. Ultimately I made a modified version with chia seeds and cracked rye....
Having learned the Danish method for making rye bread, I had to share the results. My sous chef and breakfast cook were not quite as fond of it, as me, commenting that they felt it wasn't fully baked. They ended up toasting it, then slathering Swedish lingonberry jam....
Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a stone mason, going to work again. The second time went better. It was a rye using Ian Lowe's multigrain formula, tweaked by using...
I attended a baking class at Meyer's Bagerei in Long Island City, taking a short course in baking rugebrod 100-percent rye. Instructor Rhonda Crosson, Meyer's head baker, is responsible for introducing Claus Meyers' Danish breads to New York. Her session featured a...
My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking schedules. Or could it be climate change? Then again, my rye source changed. And I also used an old pickle mason jar to...
Seeing a Nordic rye recipe in the NYTimes, I gave it a try. I followed all the steps. But I also lowered the hydration, thinking otherwise I would have ended up with pancake batter. That said, I also signed up for a rye-making class. And until it starts, I'll ponder...
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