Enjoy the discount and baking fun!
see all grocery products
Check out our blog for more...
All Pastry Ingredients
Weekly freshly arrival
See the Bread Proofing Basket
Click to see more Kitchen Tools
Kitchen First Aid
July 22, 2019
German type rye flour vs rye flour from US
Just trying to make both in a simple traditional Roggenbrot mit sauerteig (Ryebread with sourdough)
Sour culture - In a glass jar/ bowl, combine flour and water , cover and ferment at room temperature (25-28°C) 16-24 hours. The sponge will have a strong sour aroma in following day 2
Using the 1:1 rye flour , water as sourdough, feeding 2 times a day continue feeding for 2-3 days
Comments will be approved before showing up.
August 02, 2021
July 14, 2021
June 30, 2021