Comments on: A Good Rye

By: aznninja

aznninja — Thu, 04 Mar 2010 05:22:17 +0000

I can never get this recipe to spring as much as yours. I wonder if it was my shaping (it’s been a few months since I baked this loaf, and I’ve learned more in that time) or if I over-proofed?

I’m assuming overproof, because it hardly expanded during the baking!

By: Rye Onion Walnut Rolls : Andrea Meyers

Rye Onion Walnut Rolls : Andrea Meyers — Mon, 23 Nov 2009 21:29:34 +0000

[...] Wild Yeast – A Good Rye [...]

By: karen

karen — Tue, 20 Oct 2009 19:29:30 +0000

I love this rye and bake it often. Keep meaning to say thanks for the recipe, but like ground-hog-day keep forgetting! Today however it would seem is not a ground-hog-day, so THANKS Susan! It is so great with anything on it – marmalade, sliced tomato, avocado, just butter! Brilliant )

By: jugalbandi » CLICK: Crusts. The winners are …

jugalbandi » CLICK: Crusts. The winners are … — Mon, 16 Feb 2009 09:22:55 +0000

[...] goat cheese tartlets @ Cookbook Catchall Sweet Focaccia @ Health Nut Rye bread with chevron cuts @ Wild Yeast Pain de Campagne Redux – Diademe @ Bread cetera Click crust for Jugalbandi @ Sindhirasoi Chocolate [...]

By: jugalbandi » 100% Whole Grain Sourdough Rye Meteil

jugalbandi » 100% Whole Grain Sourdough Rye Meteil — Tue, 10 Feb 2009 03:37:26 +0000

[...] with rye calls for a different approach. This is outlined at Wild Yeast. In a [...]

By: Moriah

Moriah — Wed, 04 Feb 2009 04:29:08 +0000

Your bread’s beautiful! Thank you for being so generous and sharing so much information with us. I’ve learned so much…

By: javapot

javapot — Mon, 13 Oct 2008 09:25:17 +0000

Thanks for a wonderful recipe. I couldn’t get enough of ti. Will definitely be baking more of this!

By: Gabi

Gabi — Mon, 29 Sep 2008 17:02:56 +0000

This is possibly the most beautiful loaf of bread I have ever seen. Really!
xo

By: Jeremy

Jeremy — Fri, 26 Sep 2008 22:20:59 +0000

Me thinks the Dan Leader book is somewhat not right with the %?

By: Elizabeth

Elizabeth — Fri, 26 Sep 2008 13:02:54 +0000

The slashes are stunning, Susan – particularly the herringbone pattern. I didn’t know to slash before proofing rather than after – I must try that on the next rye loaf I make – if I can ever find some rye flour (rrrrrrr).

Is it rye or wheat flour that you have sifted over the shaped loaves?