Questions tagged [rye]

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High Altitude Rye Bread

New bread maker here. I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only ...
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1answer
129 views

Danish rye bread (rugbrød) gone wrong?

A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of rye, yeast and buttermilk which ...
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1answer
120 views

Why does rye flour dough require more water?

Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour. I find this a bit puzzling since I always thought that hydration of the ...
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0answers
151 views

Need help with my Rye Sourdough 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 troubleshooting advice and have tried different things ...
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2answers
2k views

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 ...
2
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0answers
85 views

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 ...
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0answers
170 views

No Knead Bread comes out a tad gummy only in the center

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 water. I let it rise overnight or at least ...
2
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1answer
247 views

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 ...
3
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1answer
563 views

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 ...
4
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1answer
6k views

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 ...
2
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1answer
3k views

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 ...
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1answer
1k views

How dangerous is rye?

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 me like I don't have much to worry about ...
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1answer
3k views

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 ...
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3answers
323 views

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 ...
3
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2answers
17k views

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 ...
7
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2answers
10k views

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.
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5answers
5k views

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 ...
4
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1answer
774 views

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 ...
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2answers
810 views

Oven Spring when first stage of recipe includes a ten hour first rise

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 ten hours. Does this exhaust the ...
2
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1answer
148 views

Rye flour in starter

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 of bigger parts from the outer layer of ...
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3answers
12k views

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 ...
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4answers
1k views

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?
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5answers
11k views

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 ...