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August 2016

Auerman Borodinsky/Borodinskiy Khleb (Revised)

Auerman Borodinsky

Rye %: 100%
Stages: Sponge, Scald, Scald-Sponge, Final Dough
Leaven: Rye sour
Duration: 19-25 hours
Prep Time: 60 minutes
Yield: one 3½ lb. (1.6 kg.) loaf

There are many versions of Borodinsky Rye: this one first appeared in the 1935 edition of Tekhnologiya Khlebopyekarnogo Proyzvodstva (Bakery Production Technology) by the legendary Russian process engineer Lev Auerman. Unlike most Borodinsky variations, which contain wheat flour, this one is made of 100% rye. In addition, where many of the other variations have flavor profiles that feature a combination of both sweet and sour, in this one, sweet dominates, thanks to both the long scald and floral accents of scalded caraway or anise.
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Heirloom Dixie Rye (United States)


Rye %: 82%
Stages: Sponge, Scald, Final dough
Leaven: Instant yeast
Start to Finish: 10-12 hours
Hands-on Time: 25-30 minutes
Yield: One 2¼ lb./1.0 kg loaf

Not so long ago, the food reporter from a South Carolina newspaper asked if I’d ever worked with Seashore rye. Actually, until that moment, I’d never even heard of it, but immediately went online and did some research. It turns out that this heirloom grain, which had been introduced into South Carolina, Georgia and northern Florida during the 1830s, was believed to be extinct. However, a food detective at Clemson University discovered a single stand of the grain on a family farm on Edisto Island, South Carolina, where it had been used for generations as windbreak between the tomato fields.
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