CalBeachBaker's blog

Today's bake:  Cumin Rye -  Chleb Sandomierski (Poland)

Source:  The Rye Baker by Stanley Ginsberg

Notes: Increase hydration from 79.84% to 83.4%
Substitutions: Fresh milled rye @65% extraction for white rye flour.

Discussion: They say you learn more from your failures than from your successes... 

Today's bake: SD Discard - English Muffin Toasting Bread

Source: King Arthur Baking - https://www.kingarthurbaking.com/blog/2021/06/09/toasting-bread-with-sourdough-starter-discard

Notes: None
Substitutions: 

Today's bake: Sweet Sour Rye Bread -  Saldskaba Maize (Latvia)

Source: The Rye Baker by Stanley Ginsberg

Notes: None
Substitutions: None

Today's bake: Sand Dollar

Source: Richard Hart Bread

Notes: 
Substitutions: 

Today's bake: Super Seed Rye Bread

Source: Richard Hart Bread

Notes: 
Substitutions: 

Today's bake: Sweet Potato Levain

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Notes: Scaled to 2 loaves @ 1kg ea. from 2 loaves at .646kg.
Substitutions: None

Today's bake: Danish Rye Bread   Ragbrod (Denmark)

Source: The Rye Baker by Stanley Ginsberg

Notes: Scaled to 2 loaves @ 1.575kg ea. from 1 loaf at 1.800kg.

Substitutions: None

Today's bake: Pumpkinseed Rye   Kurbiskernbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: Increased dough to make 3 loaves @ 721gr each.

Substitutions: None

Today's bake: Laminated Honey Rye

Source: Living Bread by Daniel Leader

Notes: Doubled original recipe of TDW 1.055kg.

Substitutions:  AP flour for Type 55, Used plant-based butter.

Today's bake: East Berlin Malt Rye -  Malfabrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: None

Substitutions:  None