In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

'The way to be successful in baking with rye is to forget everything you know about baking with wheat flour,' award-winning author Stanley Ginsberg says You can save this article by registering for ...

This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

It’s almost fall, which means that my food cravings start to shift just a little bit. Roasted vegetables begin to supersede the delicate raw and thinly-shaved selections (like Chef Abra Berens’ ...

I am slightly obsessed by soda bread. I like the flavour a lot, but what I really love is its versatility – you can change the ingredients to give it a completely new character. I am using some rye ...

Bakers are falling for rye, using the "it" grain in breads and pastries. Jennifer Lapidus of Carolina Ground, a flour mill in Asheville, North Carolina, ran out of rye last year and had to find more.

Although she bakes her bread year-round, summers always have been a special time for baking. Years ago, as a camp director at Covenant Cedars Bible Camp, she shepherded the camp counselors. One way ...