Blog posts

Dutch Regale’s Finnish Rye

 From Maggie Glezer's Artisan Baking Across America

I found some cracked rye at my local health food store and then found this recipe which seemed like it might be an interesting balance of hearty flavors.

Cracked Rye Soaker:

Cracked Rye – 145g

Hot water – 145g

Soaked 8 hours

Flax Seed Soaker:

Golden Flax Seeds – 50g

Hot Water – 100g

Soaked 8 hours

Sourdough Starter:

It’s Summer in San Francisco, and that means soup weather.  And what goes better with soup than a nice tender, wheaty dinner roll with whole grains and seeds?  I’d never made such a bread, but why not try?

First the old:  An 85% whole wheat sourdough.  I'm still tinkering with this formula and getting good bread, but I'm coming to realize that the way I handle the dough has more impact on the bread than my endless tinkering with the numbers (if only I could spend as much time baking as I do in front of a computer). 

Some of you will remember the tale of the miner who froze to death in the Yukon, with the last BTU in his body, curled about Maude,  he saved her. Maude was his sourdough starter, named after a favorite memory. I never told you his name. It's Hurcules; friends called him Herk. As his legend grew, he became known as Sourdough Herk, Maude's savior.

After seeing Glenn's posting of his weekend bake, I thought that I'd show a couple of pictures of my project. It's what I often call my "house loaf" lately though this particular loaf appears to look better than most I've turned out. Maybe it was good fortune but I like to think that I keep learning from all the information being shared here on TFL.

Well, I'm back from a lovely week at the beach with family. I surely enjoyed the week, including Glenn's fabulous pastrami and corn beef with his and my rye breads. Glenn's Tartine BCB and my SFBI miche were also appreciated. 

Yesterday, I thawed dough made for pizzas 4 and 6 weeks ago and frozen. I made a couple of pies, one with each of the doughs made with Maggie Glezer's and Jeff Verasano's recipes.

Pizza using Maggie Glezer's dough

Hello.  I'm new to the Fresh Loaf, but have been baking breads for about 4 years now (more frequently in the past two).  I've been making sourdough breads for about a year, and they're edible, but they spread everywhere.  I'm talking about regular plain sourdough---whole wheat, or all white bleached flour, or a mix of the two.

Pita-bread with Zaatar (middle-east spice), sesame and olive oil