A blog about food and sourdoughbread
Baking with a lot of rye is a little different. When I say a lot of rye, I mean a lot. We are talking about at least 50%.
When you start to reach 70% rye, you can just as well forget all about dough strength and stretch and fold.
The dough feels like concrete, no matter what you do.
And trying to get an open crumb is like hoping for George R.R. Martin to finish Winds of winter.
It probably won’t happen.
Take a teaspoon of cocoa powder and put it in your mouth.
If you’re like most ordinary people, you won’t think it’s a great taste experience.
But let’s say you decide to add some fat and, perhaps, some sugar.
Now we are talking.
These are the main ingredients in dark chocolate, something many people are craving every day.
One way to satisfy the craving is to bake sourdough brownies. That way, you can also make use of some sourdough discard you didn’t want to waste and is sitting in your refrigerator now.
In Sweden, we have a pastry called lussebulle, or saffron bun, that we only eat around Christmas. We start eating them 13th of December when we celebrate Saint Lucy’s day, or Sankta Lucia, as we say in Sweden.
Lucia was an energetic young lady who sacrificed everything for her faith and died as a martyr in 304 AD.
It’s a feast we are taking seriously here in Sweden, and we celebrate it thoroughly.
One reason, I suppose, is because it brings some light into a dark and cold part of the year.
As you can see in this video, it is a beautiful and peaceful event.
But if you claim that it is a bit odd, I won’t argue with you. At least it didn’t include gnomes and gingerbread men that are otherwise common.
