Rye Bread Basics What do you think of when we say, "rye bread"? For most "middle of the road" Americans, it is a dark brown almost black bread with a light texture. True real Volkornbrot (the German stuff) is heavy and must be cut very thin. It takes almost 6 days from formation of the starter to the climactic consumption of the first slice. Our recipe today is the American version. We're not waiting 6 days. Rye Flour Rye bread is typically made with a portion of whole grai

Why No-Knead? No-knead Artisan bread is something that has become one of the most popular past-times in the baking world. Why? Because it is almost magic! After a hundred years of hearing how good bread needed to be kneaded for an extensive amount of time, the concept of no-knead turned the baker's universe around. It made bread making at home accessible to even the most novice of beginners. Artisan bread has a chewy texture, crisp crust and a ton of character. It's the pure

The Advent of Sourdough Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn't like the heavy rock bread. Was it an accident from dough left out too long? Probably. Food scientist don't know the exact time in history sourdough leavening was started, but it goes way back! Some say that airborn yeast got on some flour and water mixture that was just the right temperature and