November 17, 2016 - 4:29pm
Just posted: "Little Breads" of Pustertal
South Tyrolean (Italy) rye breads are unique because they use blue fenugreek, an aromatic mountain clover that reminds me of a cross between new-mown hay and a mild Indian curry. These "little breads" are 70% rye and offer an appealing combination of rye, sour, salty and fragrant. You can find the formula here.
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I use fenugreek seeds and leaves in Indian cooking, had lamb curry last night. Haven't heard of the blue variety but wikipedia says it is milder in flavor than regular fenugreek.
Now I have to put some in bread. At that hydration it wold be like a ciabata!
Well done and happy baking Stan
Hi, Stan:
I like the pictures that accompany each rye bread formula on your blog. They lay out the expectation of what each bread is like, which is important to me because I'm not familiar with rye breads. I just wish there were more pictures in your new book as a visual guide. Other than that, I consider your book a "rye encyclopedia", which I will put to good use in the years to come. Congratulations!
Yippee
P.S. If you have any unpublished pictures of the breads in your book, may be you could share them in a "Gallery" on your blog? Just a thought...