Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking.
This week, I was inspired to make some rye bread. I searched for rye bread recipes, looking for a freshly-milled rye recipe that called for yeast instead of sourdough starter. I had trouble finding one, so I decided to create my own recipe.
Full of optimism and too much confidence, I zealously started milling up some rye berries, and mixing up some dough. It truly seemed promising – but when I took the loaf out of the oven, it was really like a brick. And when I tasted it, it was even worse.
Last week, I wrote about learning from my failures. And this week, it’s more of the same. My lesson here is to not create a recipe from scratch, especially using rye, which is tricky.
Next time, I’ll find the closest recipe I can find and work from there – I’m thinking it will be a recipe for rye bread that calls for yeast, and I can modify with fresh-milled rye. Seriously though, it is tough to find rye bread recipes online! I think I might need to reserve some baking books from the library. I’ll search more resources, and report back 🙂