Coming Through the Rye

[Mike Nolan]

I'm not so sure about the pumpkin part but maple syrup instead of molasses would make an interesting change, I'd expect it to be sweeter, as molasses has a slightly bitter undertaste, depending on what type of molasses you use. Not sure if using maple syrup would change recommended baking time/temperature.

[skeptic7]

I found one of Ginsburg's recipes on the web. It called for 2 cups of hard cider. Wouldn't the alcohol interfere with the yeast growth? It looks like an interesting recipe but I don't know if I would sacrifice the cider to make the bread.

https://www.splendidtable.org/story/2016/12/06/normandy-cider-rye

[Mike Nolan]

I doubt there's enough alcohol in hard cider to kill off the yeast, though it seems likely it would slow it down some. Yeast activity can generate alcohol, too.

[Mike Nolan]

I did try Ginsberg's Danish rye bread recipe, mainly because there was a BBGA forum thread on it that piqued my interest, but I had several problems with it that I attribute to things I did incorrectly. (I also ran short on a couple of ingredients.) I'll try it again before I write a formal review of it here.

I do want to get back into testing Ginsberg recipes more frequently. Hopefully this will re-start the project.

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