Recently, I was inspired to create a special bread for a friend of mine who likes sourdough and rye. I wanted the bread to encapsulate some of his favorite ingredients, but also be unique, so I chose a blend of sourdough, KAMUT and rye. Once I decided on the flours I wanted to use, I consulted Flour, Water, Salt & Yeast by Ken Forkish for
Sourdough Rye and Cranberry Loaf
The Bread of the Month (BOM) for the Artisan Bread Bakers is Sourdough Rye with Raisins and Cranberries. David, the host for the Artisan Bread Bakers for September, described the bread as, “… a wonderful bread for this time of year, delightful on its own, with a pleasant chew, a tender crumb and a nice crust! You will find it rather joyful!” Unfortunately, the
Sourdough Rye and Weekend Baking
I enjoyed my bread-baking weekend last weekend. Although I’ve been baking all month, I hadn’t made any new breads. I was starting to go through bread-baking withdrawals so I made up for lost time. I made four loaves and a batch of dinner rolls. I also messed up almost every mixing bowl in the house, but it was worth it. The first loaf was French
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