A space for mostly short form stuff and responses to things I see elsewhere.
A new Eat This Newsletter: the other shoe drops on lead in cinnamon; rye in Scandinavia and the recent oldest bread, which requires a small qualifier; doubts about agricultural subsidies that “that when reached will make them redundant”; and a history of British pies https://buttondown.email/jeremycherfas/archive/etn-233-leavened/
Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal)
Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal). Very deep flavour with a custard crumb when fresh
pesosTime for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
pesos
Ave Fornax!
Ave Fornax!
@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.
This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.
pesosI’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds
I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer.
pesos
Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment
Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker.
pesos