Tag : Rye Bread

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10 April, 2011

Pain au Levain with Mixed Sourdough Starters

Pain au Levain with Mixed Sourdough Starters
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Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ. Is it
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12 August, 2010

Rye with Caraway: Learning when to say when.

Rye with Caraway: Learning when to say when.
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I’ve noted here and elsewhere that I will include recipes even when they go wrong so as not to give the impression that I am some expert (so not true) and never have a failed bread. This would be one of those times when something goes wrong. Oh, this is MellowBakers.com’ 19th bread from Hamelman’s
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24 July, 2010

80% Rye with Flour Soaker

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This post is about rye bread. Not your grocery store Deli Light Rye but hefty, hearty, packed-with-flavour rye bread. The type that you slice really, really thin and it still can hold up to bold flavours like strong cheeses or spicy deli meats. The kind of rye bread I like best. But that I’ve never
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16 April, 2010

When good bread goes a-rye.

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Sometimes, things just don’t work the way they’re supposed to. So I’ll just say right out of the gate I’ll be redoing this one because something went quite wrong here. Wanna see? This is the “short version”, there are lots more photos that, had this worked out, would be in here too, like the usual
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31 January, 2010

Sourdough Pumpernickel

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Here we are at bread No. 34 in The Bread Baker’s Apprentice, Sourdough Pumpernickel. The header image is the same as the prevous entry since it features both the lighter New York Deli and the Pumpernickel breads. These are what we should be hoping to see once we’re done baking. This was a pretty simple bread,
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