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10 votes

bread that does not get moldy

It's the baking and packaging. These dark rye breads are baked for a very long time (effectively pasteurizing them) and then sealed in their packaging. If you do this in a commercial setting that can ...
Stephie's user avatar
  • 60k
10 votes
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Why are there caraway seeds in rye bread?

Caraway seeds in rye bread is - in some parts of the world - a tradition. Generally speaking, certain flavour profiles are traditional in different cuisines, not ubiquitous (see your baguette counter ...
Stephie's user avatar
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5 votes
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Do I need to freeze my rye flour?

Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to ...
ALR's user avatar
  • 367
3 votes
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Danish rye bread (rugbrød) gone wrong?

I definitely think buttermilk is required. If you don't want to invest in a whole jug, you might be able to find some plain kefir instead, or even yogurt will work in a pinch. Sourdough starters (like ...
kitukwfyer's user avatar
  • 5,229
3 votes
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Why does rye flour dough require more water?

You are correct that higher-protein flours are capable of absorbing more water. However, protein is not the only thing that affects water absorption. In addition, according to Bakerpedia, there are: ...
FuzzyChef's user avatar
  • 64.5k
3 votes

What can I substitute for rye flour?

Do you want rye bread, or do you want "the taste you may associate with rye bread?" (caraway seeds) If you want bread that tastes like seeded rye, caraway seeds will get you 99.5% of the way there - ...
Ecnerwal's user avatar
  • 17.8k
3 votes

Why are there caraway seeds in rye bread?

Rye is difficult to digest and causes "bloat" with its production of gas. The caraway seeds are seen as a digestive aid and used as an anti-flatulent aid. So they are mixed with the rye flour. Anise ...
Suzanne's user avatar
  • 31
3 votes

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

Your bread looks good in the photo. Rye is notoriously sticky, and when cut goes gummy if not completely cool, but two things I find very helpful are: After turning off the heat, and removing it from ...
Biblia's user avatar
  • 161
3 votes

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

There's no need to add malt, especially not diastatic malt. No molasses or any other sugar either. Because proper rye has an enormous amount of starch attacking enzymes, needs enough sourdough to ...
Michael's user avatar
  • 27
2 votes

Prefermenting the whole sourdough rye bread

I am still very much an amateur in this area, however my current mental model is that the way to develop more flavor is by slowly cultivating many generations of yeast. So, the potential problem with ...
Rick's user avatar
  • 516
2 votes

What can I substitute for rye flour?

I, also, am unable to get rye flour where I live. I did, however, find some decent dark rye crackers in the super market. I ground a couple of these very finely and added it to regular flour. The ...
Rob Myers's user avatar
2 votes
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How to Feed a Sour Culture

The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. ...
moscafj's user avatar
  • 75k
2 votes

Rye bread: proof until soft

Having your bread split isn't necessarily a sign that your dough is underproofed. Many breads get considerable oven-spring, that is expansion due to the expansion of air and last gasp of yeast from ...
GdD's user avatar
  • 76.5k
2 votes

How much vinegar can I safely add to bread dough?

Cool Russian Black Bread! Since you gave an update I figure you might still be tracking the question. Does your recipe use Baking Soda? That would react to your vinegar to create the CO2 needed to ...
Stephen Inoue's user avatar
2 votes

How dangerous is rye?

Looking on the internet, I see ergot is when the rye berries turn into this and develops these Gross! Wouldn't you notice if that showed up in your kitchen?
Lorel C.'s user avatar
  • 7,112
2 votes

Can't seem to get my rye sourdough starter really going

Your problem likely has little to do with moisture or temperature -- starters can actually be established in a wide variety of conditions, from a dry dough ball to very wet, and can from very cool ...
Athanasius's user avatar
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1 vote
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Sifted rye flour bread why is syrup needed

The yeast feeds on the flour (after it has been broken down to sugar), not on the lactose in the milk. Too much added sugar even inhibits the yeast - although there are very few bread recipes which go ...
rumtscho's user avatar
  • 139k
1 vote

Can't seem to get my rye sourdough starter really going

It sounds like your starter isn't attracting wild yeast, or the strains it's attracted aren't very vigorous. You're getting the right bacterial culture (hence the smell), but not the right yeast. ...
FuzzyChef's user avatar
  • 64.5k
1 vote

Prefermenting the whole sourdough rye bread

First, you have to differentiate between "guiding" the starter and making a preferment for flavor purposes. A sourdough starter colony is not in a bakable state, its population density is wrong. It ...
rumtscho's user avatar
  • 139k
1 vote

Prefermenting the whole sourdough rye bread

There are several reasons you only ferment 30% - 50% of the flour: You can already mix all the water with this comparatively low amount of flour, resulting in a more mild (less acetic acid, more ...
Anpan's user avatar
  • 946

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