General Discussion and Recipe Exchange

Rolled grains and adjusting hydration

Baking pastries from frozen?

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