Earl Weintraub

Fri, 30 Oct 2020 12:46:42 -0600

German Breads: Vinschgauer, Wurzelbrot, and Dinkelbrot Thanks Bake! With Zingerman’s online class taught by Sara Molinaro, Sue Chagas, Hazim Tungun, and Hannah. #bakewithzing

Fri, 09 Oct 2020 08:13:15 -0600

Danish Rye bread from the Stanley Ginsburg cookbook The Rye Baker. Straight dough with 75% fresh milled rye. Sun flour seeds, flax seeds, and cracked wheat berries give it a lot of flavors and texture. Molasses adds sweetness. Couldn’t resist putting shrimp and dill on top for smørrebrød. Definitely making this bread again.

Tue, 14 Jul 2020 14:37:30 -0600

Dithmarsch Cabbage Rye bread from the Stanley Ginsburg cookbook The Rye Baker. 29% fresh milled rye with cabbage, onion, and parsley. Good rise, tender crumb, and subtle flavors. Liking this recipe a lot.

Sat, 23 May 2020 17:19:35 -0600

Normandy Apple Cider Rye from the Stanley Ginsburg cookbook The Rye Baker. A yeasted bread with hard apple cider providing the acidity. Good flavor with 70% fresh milled rye berries. Baked on the stone without steam.

Mon, 04 May 2020 12:41:51 -0600

Auvergne Rye-Wheat Bread from the Stanley Ginsburg cookbook The Rye Baker. Two overnight sponges, one with rye sour, and the other wheat. The recipe called for yeast in the wheat sponge, but I used sourdough instead. Final dough proofed perfectly. Shaped as a batard and baked with steam.

Wed, 29 Apr 2020 14:03:03 -0600

Galician Rye Bread from the Stanley Ginsburg cookbook The Rye Baker. Used freshly milled flour from rye berries. Recipe called for the stand mixer. Proofed very quickly.

Sat, 25 Apr 2020 11:12:12 -0600

Croissants: Regular, Chocolate, and Almond Frangipane. Thanks Bake! With Zingerman’s online class led by Sara Molinaro, Amy Emberling, and Meg Panchame.

Mon, 20 Apr 2020 14:48:14 -0600

Breton Folded Rye from the Stanley Ginsburg cookbook The Rye Baker. Used freshly ground rye berries. No rye sour in this bread.

Wed, 02 Oct 2019 10:37:07 -0600

New York Corn Rye from the Stanley Ginsburg cookbook The Rye Baker. A great tasting uncomplicated quick recipe.

Fri, 16 Aug 2019 19:40:31 -0600

Baked with Stanley Ginsburg at his Scalds, Soakers, & Starters Bread Bakers Guild of America class. Pictured: Ciabatta Con Poolish, Ausgehobenes Bauernbrot and host bakery mascot.

Fri, 19 Jul 2019 13:37:39 -0600

Dakota Norwegian Rye from the Stanley Ginsburg cookbook The Rye Baker

Thu, 18 Jul 2019 14:17:49 -0600

Old School Deli Rye from the Stanley Ginsburg cookbook The Rye Baker