I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to cre
Farmers markets and CSA's are great, but there doesn't seem to be a local market for grains. Where could a person go to purchase grains (for human consumptio
I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour,
I have a recipe for sourdough starter, that says I should use rye flour. But which is that? I have grinded my own flour from whole rye berries. There is a lot o
I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to
Not the drink. I'm interested in making this bread: King Arthur Flour Caraway Rye. The recipe recommends the addition of vital wheat gluten or King Arthur's ry
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to
I love rye bread, so something I have always wondered about is why there are caraway seeds in it. It seems to be some kind of tradition.
I am trying to make marbled rye bread, but around here I can't find rye flour. All I can find is all-purpose flour, bread flour, and maybe cake flour. Is there
Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My cu
How can a bread have an expiration date of one year into the future?? The bread in questions is Deutsche Küche rye bread (from Aldi). Yes, it is a dense b
People are telling me about rye flour, ergotism, and LSD. Apparently there are reasons to believe the Salem witch trials were caused by ergotism. It sounds to m
I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the cou
I'm making Russian Black Bread for the first time, and I don't tend to follow recipes exactly. (I do weigh ingredients and understand how to speak in baker's pe
I see this instruction when making rye bread: let it proof until soft. How can I tell when it's soft? I keep baking Jewish rye and letting it proof longer and l
I'm following the instructions in The Rye Baker to start a rye sour culture. After the first week of daily refreshing, it says it can be left in the refrigerato
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap w
I've been making various white wheat flour breads for a while now and decided to try making a rye bread for the first time. What I didn't notice at the grocery
I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter
I’ve been working on growing a sourdough culture from scratch for almost 4 weeks now. I have looked into multiple websites including this one for troubles