This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

Per the USDA, one standard slice of rye bread contains: ...

It begins with the rye sourdough starter, made at least a week before you want to bake. Scoop a generous spoonful into about a liter of lukewarm water (if the starter is good, it will float). Use your ...

In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...