General Discussion and Recipe Exchange

Modifying recipes

wondering if these are photos of an overproofed rye or just badly docked?

Over hydration 100% rye sourdough

why use buttermilk in rye sourdough

Whey to go

About rye berries/rye grain

Anyone tried using toasted, ground and soaked seeds in bread?

best uses for leftover bread

Novice Baker has questions about commercial additives

alcohol in barm