Andrew Janjigian, of Wordloaf, offers this interesting interview, mostly about ryes, with Sophie Williams, the mind behind Raven bakery of Bellingham, WA.
Andrew Janjigian, of Wordloaf, offers this interesting interview, mostly about ryes, with Sophie Williams, the mind behind Raven bakery of Bellingham, WA.
Thanks!
Paul
Thanks for the link—it was very interesting. I also read the rye 'zine; it still seems like rye is something you really have to practice to get the feel. At least that's what I've found, and I'm still not there yet!
I was also surprised by her comment about pan vs free-form loaves. I like pan breads more than free-form, too.
I tend to think of rye as the wisecracking tough guy of the baking world ... good-naturedly (mostly) undermining my efforts to understand it.
I'm more of a free-form dude myself -- it's sort of a roots thing for me, I think -- but I understand Sophie's choice: if her customers won't buy rye boules and batards, why should she make them.
Rob