Rye, though not gluten-free, can’t build gluten, therefore rye bread would collapse unless sourdough is used. This lactic acid bacteria in rye sourdough has a positive effect on the intestinal flora as well as the heart. Scientists at the University of Eastern Finland published a study in the “Microbiome Journal” https://rdcu.be/b16pa showing that the lacticContinue reading “IS SOURDOUGH RYE BREAD GOOD FOR US?”
Monthly Archives: February 2020
Bread of the Week
A 100% wholemeal rye bread with figs and wallnuts. The taste of sweet figs matches the rye and the walnuts adding another level to the texture. Rye can’t build a gluten structure therefore it will never be airy as wheat.
Why did I start baking?
After spending some time in Hong Kong I started missing “real” bread. There is neither a bread bakery nor an artisan bakery near by. Different to Germany, baker’s yeast is not widely available just dried yeast (fast action bla bla). Soon I got the idea why not do sourdough bread? Then I started learning theContinue reading “Why did I start baking?”
sourdough hk 
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