Those loaves are beautiful! Hard to find decent rye bread in central Minnesota, most of it is sweetened (and darkened) with molassas to the point it tastes like cake to me. The Swedish recipe sounds especially good. Our daily bread has been variations on simple wheat-white blends (about 1/3 wheat) from a no-kneed recipe that I'll doctor up with dill or rosemary or onions or garlic for variation. Knowing my bread has just four ingredients always seems better than whatever is coming from commercial bakeries! Thanks for sharing the story of French sourdoughs too, while I was raised on the opposite of a macrobiotic diet we made a lot of sourdough bread, biscuits, rolls, and pancakes at home in the 1970s that I remember fondly.
Wish we could get some of your rye levain! Or at least a slice of your bread. I’m impressed with your efforts, as always. We currently make kombucha and sourdough bread on the regular. Also kimchi. I did not know one could dehydrate sourdough starter!
I'm impressed that you make your own kimchi - I haven't tried that yet. Email me your address and I'll send you some dried starter and a few slices of bread once it cools off in the fall.
That would be awesome and so kind. Kimchi is easy and smelly! Lots of room to experiment. I like the Korean Vegan cookbook. It’s storytelling mixed in with family recipes, adapted for her vegan lifestyle. You can also find her on Instagram.
Thank you for reminding me that I needed to fix that! I put it in the post, but the place is called Janie's Mill. Really amazing flour. I just made my first loaf of the year in Minnesota and the difference in quality between Janie's Mill flour and the stone ground wheat flour I get at my local organic coop in Lyon is really remarkable. Too bad they don't ship to France.
Those loaves are beautiful! Hard to find decent rye bread in central Minnesota, most of it is sweetened (and darkened) with molassas to the point it tastes like cake to me. The Swedish recipe sounds especially good. Our daily bread has been variations on simple wheat-white blends (about 1/3 wheat) from a no-kneed recipe that I'll doctor up with dill or rosemary or onions or garlic for variation. Knowing my bread has just four ingredients always seems better than whatever is coming from commercial bakeries! Thanks for sharing the story of French sourdoughs too, while I was raised on the opposite of a macrobiotic diet we made a lot of sourdough bread, biscuits, rolls, and pancakes at home in the 1970s that I remember fondly.
Wish we could get some of your rye levain! Or at least a slice of your bread. I’m impressed with your efforts, as always. We currently make kombucha and sourdough bread on the regular. Also kimchi. I did not know one could dehydrate sourdough starter!
I'm impressed that you make your own kimchi - I haven't tried that yet. Email me your address and I'll send you some dried starter and a few slices of bread once it cools off in the fall.
That would be awesome and so kind. Kimchi is easy and smelly! Lots of room to experiment. I like the Korean Vegan cookbook. It’s storytelling mixed in with family recipes, adapted for her vegan lifestyle. You can also find her on Instagram.
I’m inspired to try this. I’d like the link to your flour source.
Thank you for reminding me that I needed to fix that! I put it in the post, but the place is called Janie's Mill. Really amazing flour. I just made my first loaf of the year in Minnesota and the difference in quality between Janie's Mill flour and the stone ground wheat flour I get at my local organic coop in Lyon is really remarkable. Too bad they don't ship to France.
I did a hunt with various search terms and actually figured that was the place. Already ordered!