Küchenlatein

Let me thank all participants for the 3^rd round of breadbakingday . The theme was bread only leavened with sourdough, preferably from rye. It might be that my condition only leavened with sourdough wasn't clear enough, so we have two kinds of participants: Those who trusted in the leavening power of their sourdoughs and met the conditions, and those, who didn't and added yeast true to the motto: Participation is everything! And they are right.

I sorted the entries in the order of their arrival and leavening.

KochSchlampe at Kochen für Schlampen baked a Roggensauer mit scharfer Kruste. She made the sourdough herself from scratch. Location: Berlin, Germany Language: German

KarLa from Chaosküche made her first Pure Rye Sourdough Bread from self-made sourdough. She enjoys the great feeling to know exactly what is in her bread: nothing but rye meal, water, salt and sugar. Location: Heidelberg, Germany Language: English

Sue from Coffee & Cornbread had no rye flour on hand but she only leavened her Dilly O' Sourdough Rolls with her new sourdough starter. Location: Virginia, USA Language: English

Susan from Wild Yeast overcame her fear of rye and presents us a delicious looking Rye and Whole Wheat Sourdough Bread Location: California, USA Language: English

Zainab over at Arabic Bites baked her first bread with starter and rye. The sourdough dates anise bread came out great! Location: JUBAIL INDL CITY , Saudi Arabia Language: English

Karen blogs at bread/pain and participated with a sourdough rye bread with raisins and walnuts. Unfortunately she doesn't tell us which Hamelman recipe she used. Location: Ontario, Canada Language: English

Gaby from CrockyBlog is the only one in her family who loved the Carrot Sunflower Seed Bread. Her career as a sourdough baker ends just in the beginning. Location: Rhede, Germany Language: German

Andre from Eat More Bread keeps the recipe for the Sour 100% Rye Bread secret. But I think it's the one from Page 31. Location: Singapore Language: English

Zorra, the great mind behind bbd and word bread day, struggled with her hyperactive starter she made from scratch. She was not 100 % satisfied with the Rustic bread with hyperactive grape-rye-sourdough, but she'll give the recipe a second try. Location: Andalucia, Spain Language: English

Manuela at Baking History - A Taste for the Past baked a Rye Bread I, similar to traditional “Jewish Rye”, with a moist crumb and thin crust. Ideal for sandwiches. Location: United States Language: English

The first submission from Petra aka Cascabel at Chili und Ciabatta is a 100% Rye Sourdough Bread. She used a recipe from Mr. Fahrenkamp, the bread could be enjoyed with cheese, but also with a sweet topping like honey or her grape maracuja jam. Location: Geiersthal, Germany Language: English

Samania over at Couverts et Decouverteswas attracted by the ingredients rye flour and leaven. She turned it to German black bread which is suitable for hearty and sweet spreads. Location: France Language: French and English

Tatter writes the The Bread Chronicle. She bakes the dark and sweet Borodinsky Bread she felled long years ago.The name refers to a Russian general's wife, who baked loaves of bread for the soldiers to inspire them before the Battle of Borodino (1812). Location: United Kingdom Language: English

Elizabeth at OUR kitchen adapted her recipe for caraway rye and used her newly captured wild starter instead of yeast. She has never been a big fan of really sour sourdough or rye breads but the Wild Caraway Seed Bread is perfect for her taste. Location: Toronto, Canada Language: English

The second submission from Petra - the bread queen - is a Saftiges Sauerteigbrot mit Roggenschrotanteil. She used two sourdoughs with different hydrations and baked her own Lower Bavarian Farmer's Bread. Location: Geiersthal, Germany Language: German

Katja from Kaffeebohne proved herself that she is a real sourdough baker without adding yeast to the dough. She submitted Roggensauerteigbrot mit Kernen Location: Nauheim, Germany Language: German

At least my own entry. I baked a Seeded Rye Bread. The starter was already used after 6 hours of refreshment. This maximises the yeast activity and reduces the acidity of the dough. A mildly soured bread with lots of seeds to bite. Location: Northern Germany Language: English

Carolyn from 18thC Cuisine baked a Pain de Seigle Sisteron Location: Michigan Language: English

Elena from Experiments was not experienced in handling wet rye doughs, but she managed to end with a Sourdough Rye with Flaxseeds Location: Singapore Language: English

Eva from sweet sins returned to the Land of the Breads and won't spend time with bread baking. She wanted to contribute something, so she shares the recipe for Rye Bread with Sunflower Seeds and Wheat Bread with Sesame Seeds with us. These recipes are helpful for weak or underdeveloped sourdough cultures. Location: Sidney Language: English

Babs at Quergedacht and Astrid from Paulchens foodBLog?! baked together a Bread with rye sourdough & whole grain spelt. After 20 hours their sourdough didn't look very active and they helped the bread to rise with yeast. Location: Vienna, Austria Language: English

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Arfi from Homemades participates with a Russian Rye Bread. She enjoyed it with a hearty minestrone. Location: Tuakau, New Zealand Language: English

Barbara at Barbaras Spielwiese was scared about Zorra's exploding starter. She used tamed (dried) sourdough for her first Rye Bread with Sourdough and gained some experience in bread baking. Location: Germany Language: English

Although Ilka and Ulli from RezkonvSuite aren't fond of dark rye breads and Ilka had to activate her sourdough from the freezer she insisted to participate with the Alsace Loaf with Rye. Ilka finds the result very tasty, I can approve that! Location: Germany Language: English

If you don't find your entry on the list I may have overlooked it. In that case send me please an email at ostwestwind(at)yahoo(dot)de mentioning your name, blog name, blog URL, name of the recipe and entry URL, hometown/region and country, and I will add it to the list.


The next big bread event is World Bread Day , October 16^th. bbd #04 is back in December, more information after the World Bread Day


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