I made this bread for our Saturday night game and it was a big hit. I thought it had been completely demolished but then Steve produced two slices he had squirreled away to protect them for our breakfast the next day. It is rare for Steve to go to extreme lengths to protect the bread…

This has proven to be one of my favorites of the breads I’ve made from Stanley Ginsberg’s The Rye Baker. It is Dithmarsch Cabbage Rye from page 125. Click through to see my review of the bread and recommended pairings. About the bread Preparation: This bread required both rye flour and all purpose flour and…

Once again, this is from Stanley Ginsberg’s wonderful book on rye bread, The Rye Baker. It is Galician Rye Bread from page 107. Click through to see my review of the bread About the bread Preparation: This bread required both rye flour and wheat flour and the creation of a sourdough starter so it was…

Another from Stanley Ginsberg’s wonderful book on rye bread, The Rye Baker: Sweet Limpa from page 185. Click through to see my review of the bread About the bread Preparation: Easy to make since it uses commercial yeast. However, it didn’t rise as much as I expected. I read through the post-bake steps for rye…

I picked up Stanley Ginsberg’s wonderful book on rye bread, The Rye Baker. I plan to work myself through the book to learn more about the varieties of rye bread and bread techniques. When I do, I’ll post a photo here and perhaps a few words about the experience. Not too many words though because…