Why am I so obsessed with rye? It’s because I love it… Rye is just so special. – Alison
Where to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert – she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course – Rye Sourdough Bread: Mastering the Basics.
With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it’s different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. – Alison
Alison’s course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye, and podcast listeners can use the code PODCAST15 to get 15% off!
Rye has a different type of gluten than wheat. A lot of people who have … sensitivities to gluten, may be able to eat rye. – Alison
Come be part of our community and help support the continued work of the podcast!
Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our Patreon community!
From $5 a month (or equivalent in your currency) you’ll be helping us with the costs of recording, editing and putting this work out into the world. And you’ll get to be part of our community on a deeper level.
Bread is a fundamental – it’s a staple… It’s so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. – Alison
The Run Down:
08:00 Rye Sourdough Bread
10:00 Benefit 1: Gluten Content
16:10 Benefit 2: Taste
17:40 Borodinsky Bread
20:57 Ageing Breads
24:41 Whole Grain/Wholemeal Rye Flour
Huh. What do I know? I don’t know how to eat soft eggs and I don’t know what pumpernickel flour is. – Andrea
29:47 A tease – upcoming episode with Elly of Elly’s Everyday Sourdough! You all asked for this topic!
30:30 Benefit 3: All About the Starter – and listen for the versatile ways Alison uses it!
36:10 Discard Uses
36:30 Alison’s Course at The Fermentation School
42:10 Benefit 4: Working the Rye Dough – advantages, time savers
48:38 Alison shares about her course and what it includes
Discount code! PODCAST15
If you like us and use Apple Podcasts, we’d love it if you left a review!
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library (you can search for it)
- Scroll down to ‘ratings and reviews’
- Click on ‘write a review’, choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
20-minute documentary on: The Battle of Borodino – Napoleon’s Bloodiest Day
Alison’s Course – Rye Sourdough Bread: Mastering the Basics – use code PODCAST15 for 15% off!
At 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email – sign up for Alison’s e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list – it isn’t spammy or weird at all, it’s just like getting cozy hugs and REAL kitchen inspirations delivered from a kitchen comrade. – Andrea)
Previous Episode: #7 – Sourdough: Why We Love It
Previous Episode: #10 – Elly from Elly’s Everyday: Sourdough Baking (Patrons, check your private podcast feed for bonus content from Elly!)
Previous Episode: #26 – Bones & Water: The Magic of Stock
Organic Unsifted Whole Grain Rye Flour from Azure Standard (US only)
Thank you for listening – we’d love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen