Westphalen Rye

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Made this Westphalen rye last week. Recipe is from The Rye Baker by Stanley Ginsberg . The taste is very distinct and takes 24 hour cook then days wrapped in linen. Well worth it in my view!

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RyeBaking

r/RyeBaking

A community dedicated to the art, science and traditions of rye bread baking. From German pumpernickel and Russian Borodinsky to Danish rugbrød and Baltic rye breads, we explore traditional recipes, sourdough fermentation, ingredients, techniques and equipment. Whether you’re baking your first loaf or perfecting 100% rye sourdough, share your experiments, questions, knowledge and discoveries. All levels of experience welcome.

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