The rye baker : classic breads from Europe and America /
Ginsberg, Stanley,author.
Bacon, Quentin,photographer.
"Breads by the author."
Includes bibliographical references (pages 352-355, 358-360) and index.
The making of a rye baker. The unruly weed ; The reaper's harvest ; Rye baking today -- Ingredients -- Nine steps to great rye bread -- Equipment -- Immigrant bread: America -- The essential loaf: France and Spain -- Robust and complex: Holland, Denmark, and northern Germany -- Sweet and crisp: Sweden, Finland, and Iceland -- Aromatic and flavorful: Bavaria, Switzerland, Austria, and Italy -- Dark and intense: Russia and the Baltics -- Tender and piquant: southern Poland -- Rich and varied: central and southwestern Germany.
Rye bread
Rye bread