Conquering the Heart of Borodinsky Bread – The Moscow Times

The Moscow Times | May 23, 2020 at 9:22 AM
  • Yeast has always eluded me.
  • If it floats, it’s viable, if it doesn’t, it isn’t ready (“inconclusive,” Baker Bettie assured me, though Claire Saffitz refuses to create a levian without a positive float test.)
  • A good compromise for technique and easy-to-make rye bread recipes is the clear, concise, and dependable The Rye Baker by the wonderful Stanley Ginsberg, who runs the authoritative Rye Baker Blog and lifesaving The New York Bakers online shop, where North Americans can source flour, and hard-to-find ingredients such as red rye malt.