When using it for baking bread, rye flour offers both benefits and constraints. The lack of gluten makes it more challenging then wheat to form, or even find a holey crumb. But the taste and dense crumb are what make it delicious, none the less. Since my cupboard is...
You know that you're slightly delusional when you dream about things that won't fit in your New York City apartment. Like a wood burning stove, for instance. Of course, "you" is me. And it's me wishing I could bake bread all day, but my vacation...
Given my previous tribulations with rye, any reader of this blog must know that I'm not the kind of baker to accept defeat in the face of adversity, especially in my search for wholesome German breads. While not fortunate with all results, I still can't throw in the...
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