Rye bread forever. I'm encouraged to hear more bakers delving into 100% rye (and high percentage) rye loaves and that customers buy them. Sophie's Up Rye Zine might be the most succinct, helpful explanation about baking with rye I've ever seen.
Fantastic info. Whenever you feature a baker/bakery I just want to go there immediately and taste their breads. But what I really loved were the itty-bitty drawings in Sophie's zine of the Instagram crumb shots - hilarious!
I really enjoyed reading this interview, so interesting and helpful. Now I want to make 60/40 loaf! Do you know if she uses Cairn spring or Camas county flour? Next time I'm in Bellingham I need to stop by her bakery.
Oh, this is really helpful! I've been making a lot of Ammerland black rye from The Rye Baker, and have had to mess with the final proof times. Ammerland has no bulk proof, but I am going to have to try one after reading your chat with Sophie. Thanks, Andrew.
Really loved this—and now I’ll feel better about putting rye bread in the refrigerator! :)
Rye bread forever. I'm encouraged to hear more bakers delving into 100% rye (and high percentage) rye loaves and that customers buy them. Sophie's Up Rye Zine might be the most succinct, helpful explanation about baking with rye I've ever seen.
It's amazing! And it's free to download
Thanks for this introduction! It has become so difficult to find good rye, particularly one that might be at the 60/40 mark.
My conversation with Sophie prompted me to work up a 60/40 recipe, and it's really good. Much easier than whole-ryes, and just as nice.
Great interview Andrew and Sophie, thanks for sharing
I've been making bread for decades, and this was really educational. The linked King Arthur article on preferments also made a lot of things clear.
Many thanks!
Oops - the preferments article was not linked; it was one I looked up myself.
Fantastic info. Whenever you feature a baker/bakery I just want to go there immediately and taste their breads. But what I really loved were the itty-bitty drawings in Sophie's zine of the Instagram crumb shots - hilarious!
What a treat to see this long convo with Sophie! I'm such a fan of her baking and that zine --- now I have to find my copy!
I really enjoyed reading this interview, so interesting and helpful. Now I want to make 60/40 loaf! Do you know if she uses Cairn spring or Camas county flour? Next time I'm in Bellingham I need to stop by her bakery.
I do not! Her miller(s) are local, so it's possible
Wow, rye is so…complicated…
Oh, this is really helpful! I've been making a lot of Ammerland black rye from The Rye Baker, and have had to mess with the final proof times. Ammerland has no bulk proof, but I am going to have to try one after reading your chat with Sophie. Thanks, Andrew.