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Pain Au Cidre (Cider Bread) from The Rye Baker by Stanley Ginsberg

Pain Au Cidre (Cider Bread) from The Rye Baker by Stanley Ginsberg
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Stanley ginsbergPain au cidreRye bakerஸ்டான்லி ஜின்ஸ்பெர்க்கம்பு ரொட்டி சுடுபவர்

Bummer! Act Now! NY Bakers Liquidation

I just received an email from The New York Bakers that Stanley Ginsberg is liquidating his inventory and will no longer sell small packs of flours at retail.I am sad to see this as he had the best selection of rye flours and meals that I could find in one place. Bummer!The white rye flour sold out before I could finish shopping.Yikes!Act now!

New yorkUnited statesStanley ginsbergNew york bakersHole wheatLuten freeபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்ஸ்டான்லி ஜின்ஸ்பெர்க்புதியது யார்க் பேக்கர்கள்துளை கோதுமை

Advice on Ginsberg Provençal Rye

Advice on Ginsberg Provençal Rye
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Stanley ginsbergSeigle sisteronRye bakerPain de seigle sisteronஸ்டான்லி ஜின்ஸ்பெர்க்கம்பு ரொட்டி சுடுபவர்

Provençal Rye

In my slow journey through Stanley Ginsberg’s The Rye Baker, I started with some lower rye percentage loaves to get familiar with the quirks of rye with the plan to move on to more difficult recipes. My latest effort is a loaf of Provençal Rye (Pain de Seigle Sisteron).

Stanley ginsbergSeigle sisteronRye bakerPain de seigle sisteronHole wheatLuten freeஸ்டான்லி ஜின்ஸ்பெர்க்கம்பு ரொட்டி சுடுபவர்

Mashing malts - Using {wort] in recipe?

Reading through Stanley GInsberg's book and looking over some formulas that use rye or barley malt; has anyone thought to mash the crushed grain, and use the extract/mash liquor as part of the liquid for the bread?Having sold off virtually all my brewer's equipment I no longer have the ability to mill grains for brewing purposes, but was piqued by the thought of mashing the

Stanley ginsbergHole wheatLuten freeஸ்டான்லி ஜின்ஸ்பெர்க்