Since I've got my rye levain perked and regularily refreshed these days, I decided to use Dieter Buschman's Sauerteig rechner ( sourdough calculator). Perhaps I'll try various percentages of rye/wheat till I get to a total of 100 percent rye. In the...
Once you get a handle on rye breads and the mystery of German baking, you'll return for the moist and deep flavors that permeate from a grain that's more or less a grass. Thankfully I got a copy of Nil's E- book, "Brot," over at his blog, The...
It’s warmer this weekend but still winter. Let’s remember sweeter days. My mind goes back to some hours spent in Germany. The Rhineland-Pflaz, on beautiful sun drenched afternoon, full of light, great wurst, salads, and of course great hardy loaves of rye...
I recently bought a German book about rye bread, and perusing the pages of grain speckled breads, one particular dark loaf caught my eye. It’s called Mecklenburg Landbrot. I was not familiar with its origins. What struck me was it’s gorgeous brown hue and...
