Well I tried a recipe for black bread and it turned out rather well. I found one on a Lithuanian web site. I made my own rye starter, which worked on the first try so I am very happy.
My friend said it is very close to the bread she had as a child, but stronger. Sometimes I think it's the memories people are trying to recreate. Ha ha.
Anyway, I am going to be trying some of the recipes on this site, do you have a favorite for black bread? I found recipes with malt and some with out, what does the malt contribute to the bread? I am so new to bread baking and have so much to learn. What is the difference between black bread and rye bread?
I am gearing up for the spring and summer season to hit the farmers markets here with some of my breads. I just ordered some sprouted flours and am looking forward to trying those.
I will be attending a class through the Bread Baker Guild at Johnson and Wales the 2nd and 3rd of April for a course on Artisan breads. A crash course but every little bit helps.
http://www.thefreshloaf.com/node/36171/danish-and-lithuanian-scalded-rye-breads.
I'm assuming any bread baked there called black bread is as authentic as any other but there ae a lot f black breads out there.
Thanks so much. I will check it out.
I am new to this site and looking forward to all of the new bread making ventures.
I'm not blogging much here at the moment, but I can help you out with what I know about lithuanian breads if you like.
Best,
Tim
Hi Tim.
I would love to hear what you know about Lithuanian breads. My friend remembers eating black bread with potato soup as a child at her grandma's house.
I am planning on opening a bakery in about a year and I would like to have some old world recipes to use.
How would you like to converse?
Hi Debra,
You can continue this thread here, or you can message me through the messaging system.
Please let me know if there are any specifics you would like to know, or where your research has lead you.
Look forward to discussing this further with you.
Best,
Tim
Hi Tim.
Well I tried a recipe for black bread and it turned out rather well. I found one on a Lithuanian web site. I made my own rye starter, which worked on the first try so I am very happy.
My friend said it is very close to the bread she had as a child, but stronger. Sometimes I think it's the memories people are trying to recreate. Ha ha.
Anyway, I am going to be trying some of the recipes on this site, do you have a favorite for black bread? I found recipes with malt and some with out, what does the malt contribute to the bread? I am so new to bread baking and have so much to learn. What is the difference between black bread and rye bread?
I am gearing up for the spring and summer season to hit the farmers markets here with some of my breads. I just ordered some sprouted flours and am looking forward to trying those.
I will be attending a class through the Bread Baker Guild at Johnson and Wales the 2nd and 3rd of April for a course on Artisan breads. A crash course but every little bit helps.
Thanks for your time
Deb