The Rye Baker by Stanley Ginsberg

Author:Stanley Ginsberg
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2016-03-10T16:00:00+00:00

AP flour

100

14.14%

Milk

500

70.72%

Water

47

6.65%

Salt

9

1.27%

Instant yeast

10

1.41%

Flaxseed

170

24.05%

Honey

65

9.19%

Rye sour culture

6

0.85%

TOTAL FORMULA

1,514

214.14%

Rye flour prefermented

227

32.11%

Spelt or wheat flour prefermented

80

11.32%

Total flour prefermented

307

43.42%

Helsinki Buttermilk Rye

Sturenkadun Piimälimppu

FINLAND: The breads of Finland reflect two distinct and very different influences—the dense, sour breads of Russia and the Baltics and the sweet and spicy breads of Sweden. This bread integrates both, offering a flavor profile that is at once sweet, sour, bitter, and citrusy with a crumb that’s dense and chewy. Add to that the distinctive sour notes of three different yeast/bacteria cultures—rye sponge, beer, and buttermilk—and you have a subtle, complex, and engaging loaf. Try it with a mild cheese like Havarti, smoked fish, or a Finnish favorite, split pea soup.

RYE %:

50%

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