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Thoughts

On Retarding Rye Doughs

For the first time since I began baking rye breads eight or nine years ago, I recently — like yesterday — learned of bakers whose rye bread recipes call for retardation — Andrew Whitley (Bread Matters) and Charel Scheele (Old World Breads).  That surprised me, because no traditional recipe I’ve ever come across — and I’ve seen upwards of 200 — calls for refrigerating the dough, especially in high-percentage ryes. Keep Reading

Why Rye Bread?

 

Jewish-Rye

I grew up eating rye bread — or at least what I thought of as rye bread — as the grandchild of eastern European Jewish immigrants. However, I didn’t start baking with rye until I began exploring my culinary roots, an exploration that ultimately came to fruition in Inside the Jewish Bakery.

During my research, I encountered the dense, dark rye breads that my grandparents’ generation subsisted on, but which had already disappeared from the Jewish bakeries of my childhood. I was hooked: My quest led me to the rye breads of northern, central and eastern Europe — largely unknown in the U.S. — where I found flavors, textures and baking challenges I never imagined existed. Keep Reading