Wholegrain sourdough

Pane di Zucca Carota

Of course people have different tastes in bread, one loves sour breads, the other only mild. Differences are possible from region to region and it may well be that wholemeal breads are deliberately baked with an intense and strong acidic… weiterlesen

Pane di farina di segale (Rye Bread)

The key to making good wholegrain bread is a flawless sourdough. Any type of sourdough is suitable for making wholegrain breads, provided it is based on wholegrains. For conventional rye breads, 34-45% of the flour is soured in order to… weiterlesen

Miller’s Bread

Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen

Rustic Wholegrain Bread

This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process.  A big… weiterlesen

100 % Wholegrain Rye

Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen