#41 -Wholegrain Sourdough Rye: Mastering The Basics

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

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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

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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!

King Arthur Flour

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

2 Responses

  • So, I just have to thank you for this episode. I’ve listened to it a couple of times and finally started my own rye starter. It is so resilient and less fussy than my other starter is and I just love it! I used some discard today to make banana bread and it was SO GOOD.

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