February 14, 2019 - 9:51am
The Rye Baker
Is the rye baker by Stanley Ginsberg a must have book if youve found yourself falling in love with long slow rye sourdoughs> or are there better books out there?
Share
Is the rye baker by Stanley Ginsberg a must have book if youve found yourself falling in love with long slow rye sourdoughs> or are there better books out there?
If there is a better book out there it must be truly exceptional. Ginsberg's overall view of the distinctive aspects of rye appears to me to be comprehensive. The details and layout of his recipes are clear and detailed. The love and enthusiasm he brings to the subject is inspiring. My only problems are with the photographs - they make my pages stick together because if I'm not careful I drool!
Good to hear - I’ll order tomorrow. I’m on his website all the time so next step, the book
photos...???. Otherwise, ?????
its winging its way to ireland as we speak :)
Totally agree with Yippee on both points. This book is practically a work of art.
As to photos, I know it adds greatly to the cost, but they are needed for difficult and unfamiliar recipes. Not all recipes or books need them, but rye is not easy to work with, especially when you're trying to get over spring from high percentage or all rye flour breads.
I've made a couple all-rye bricks from The Rye Baker using recipes that seemed quite promising, and I still haven't figured out what went wrong. Photos would have helped.
That's why I ??? Rus Brot, even though I don't understand a word he says???
Now I'm curious ???
From The Rye Baker the two bricks were the sweet-sour rye and the scalded rye. With both I had a very robust preferment. Both were all rye with a scalded meal component. It’s possible I should have let the final rise go longer. I’m pretty sure I pushed both a bit beyond the time called for and I wasn’t sure they had expanded.
I asked to see a picture of the bread, but Stan doesn't have one.
My experience in handling rye dough is minimal. The following few things are my speculation of what might cause your problem:
1. the temperature might be too high in step 5 that the yeast did not survive?
I usually prove at 82-86F.
2. 86.5% hydration seems very high (and unnecessary?)
It may not directly create a brick, but it might negatively impact your loaf.
3. The rye meal might be too coarse that it hinders the rise?
Hope you'll find your solution soon.
Yippee
Generally go by cracks/holes on top of dough as signal it’s proofed - has worked so far so will keep at it- am currently sprouting rye grains to make sone red rye malt as it seems to be in everything - dabrownman has a good way of doing it