Pumpernickel Bread Also known as dark rye bread What is Pumpernickel Bread? Pumpernickel bread is one type of rye bread which is prepared with little or no wheat flour addition. Its name comes from the word “pumpernickel flour” which is a coarsely ground whole rye meal with a dark color. Pumpernickel bread [...]
If you’re looking to add a splash of flavor to your breads, especially sourdough, rye flour is a great option. But did you know it bakes differently than wheat flour? It’s because of the protein! Rye is high in in gliadin, which is the flowey protein that helps make up gluten. However, there's no glutenin, the elastic part. [...]
What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation. [...]
Masa Madre Ferment What is Masa Madre Ferment? Masa Madre ferment is a traditional and ancient breadmaking method. It is the equivalent of sourdough starter in many Spanish speaking and Latin American countries. This starter uses wheat or rye flour, and water.1 The mixture is allowed to ferment naturally, making various refreshments [...]
Rye Bread What is Rye Bread? Rye bread is a variety bread that has a distinct flavor and dense texture. It is mainly produced and consumed in Northern and Eastern Europe. The best known rye breads include: Pumpernickel: a soft bread made using very coarse rye meal and a sourdough process Crisp [...]
Levain Also known as sourdough starter What is Levain? Levain is a type of preferment which matures slowly prior to its addition to bread dough. In the United States, the terms ‘sourdough’ and ‘levain’ are often used interchangeably, which is not the case in Europe. Both terms refer to a similar composition [...]
Rye Flour What is Rye Flour? Rye flour is produced by the milling of rye grain. Various types of flour produced through various degrees of purification (removal of outer bran coating) and degree of grinding. Perhaps the most famous product made with rye flour is pumpernickel bread, a yeast-leavened bread made with [...]
Triticale Flour What is Triticale Flour? Triticale flour is a powder made from a hybrid grain of rye and wheat. The grain is larger and longer than wheat grain. Triticale has the functional properties of wheat and the environmental adaptability of rye. In the baking industry, it is used as a partial [...]
