Well maybe not everything, but it doesn’t get much better than kicking things off with an East 17 pun. So, another week, another post. Are you bored of bread yet? You better not be.
Last week was all about European, predominantly German, style breads. Which means rye. And lots of it. I’ve got to put my hands up and admit that I’ve never been the world’s biggest fan of rye breads. I don’t mind a bit every now and then, and like the flavour in small doses, but I never crave those dark, heavy loaves like I do a good bit of toothsome, tangy sourdough.
You might be expecting me to say that having got hands on with them that I’m now a convert, but I’ve got to say, I’m afraid I’m not. I also find it hard to fall in love with breads with names like Volkornbrot and Swabian Bread. Maybe that’s because I’m shallow.
But that doesn’t mean that last week was a lost cause, in fact far from it. We started the week with some great sourdoughs incorporating increasing percentages of rye so we could see the effects on the bread making process, and taste the development of flavour. My favourites were the sunflower, Finnish and honey ryes, the latter of which went up to around 75% percent rye flower.