I decided to take a break from my weekly sourdough boules and do something a little different with my sourdough starter this week. This is a rift on the dill crispbreads I made this past summer; similar process, but with a slightly different flavor profile. Instead of fresh dill, I’m using freshly grated grapefruit zest,…
Tag: Rye
Sourdough Rye
I’m getting back into my post Holiday baking with this lovely boule of sourdough rye bread. The addition of caraway seeds is optional, but I highly recommend the addition of orange zest. It adds a slight fruitiness to the bread that nicely compliments the bitterness of the rye and the tang of the sourdough. For…
Rye, Beer, and Olive Flatbreads
The sourdough starter, that I began back in November, found its untimely end this week. I figured that the blackish tint it developed did not bode well for human consumption, and considering that it will take a few days to develop my new starter, I had to come up with a new flatbread recipe that…
Honey Rye Bread
I have set a personal goal for this upcoming fall, winter, and spring of baking all of my own bread. It’s a challenge that will hopefully help improve my bread baking skills. I have started out with this simple a fairly straight forward recipe for honey rye bread that was adapted from The Nordic Cook…
The Ephemeral Bee 