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Questions tagged [rye]

25 questions
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6 answers

Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?

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 vary the hydration ratio a bit, but it still behaves the same way. Is there some…
mlt
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100% Rye Pizza Base Recipes?

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 create 100% rye based pizza bases as I know of one pizza place in town that sells them. I…
Stephen Perelson
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2 answers

Why are there caraway seeds in rye bread?

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.
Drisheen Colcannon
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Is there such a thing as pumpernickel flour?

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, but I'm unable to find this. The recipes I've seen for pumpernickel bread use rye flour…
Goodbye Stack Exchange
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bread that does not get moldy

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 bread, but it is not dry like a cracker, so there seems to be enough moisture for mold to grow.…
deb
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How much vinegar can I safely add to bread dough?

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 percentages, so this is generally in the spirit of experimentation.) I added a fair amount…
Gement
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What are "rye sours"?

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 rye bread improver. This is how the King Arthur product is described on the web site: "A…
Jolenealaska
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Rye bread: proof until soft

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 longer and it certainly starts to feel pillowy and smooth (not sticky) but I don't know…
sirdank
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Do I need to freeze my rye flour?

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 counter said they actually have lots of rye flour but keep it all in the freezer because…
sirdank
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Where can I get local grains in bulk?

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 consumption) besides the supermarket and online?
Peter Turner
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Prefermenting the whole sourdough rye bread

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 current knowledge is that it should only help to get better and more acidic taste - more…
Rado Buransky
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What can I substitute for rye flour?

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 some way I can substitute stuff to replicate rye flour without actually having any?
baker9001
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Can't seem to get my rye sourdough starter really going

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 and rye at 50g (the first two days I added organic honey and didn't start discarding…
Taysa
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Is whole grain rye supposed to taste so coarse?

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 store though is that the flour I bought was the whole grain variety. Ok, no problem I…
user81993
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How to Feed a Sour Culture

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 refrigerator and fed once or twice a week. There are proportions for a "maintenance refresh", but no…
Cajunluke
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