Inside the Jewish Bakery: Rye & Other Breads Kindle Edition

I loved the history of the Jewish Bakery offered in the introduction to the books ( I bought 3 "volumes") but it is largely repeated in each section.I loved that the measurements in each recipe are presented in cups, ounces and grams. But the recipes are very hard to navigate on Kindle. For example--making onion rolls, onion board, and bialys the recipes say to use either onion preparation I,II, or III for the topping. Despite scrolling back and forth multiple times I have not yet found the directions for onion topping. Being an experienced baker with a large collection of bread recipe books I have come up with a satisfactory answer. I have solved the problem of navigating the Kindle by hand copying the recipe for use as I go. I did follow the directions for the Rye Bread featured in another volume and it was the best rye bread I ever made and very close to my childhood recollections.

I LOVE this excerpt on Rye and Other Breads!! Now I have to find a hardback copy!! I’ve been looking for a Pumpernickel Raisin bread recipe that I recall as a child from Levinson’s Bakery in Chicago. Hopefully, I can recreate it from the information @StanleyGinsberg shares here.

This is a great book of the history and assorted processes of Jewish breads. I bought it thinking it was recipes for the bread. Not a bad book, just not what I wanted.

Check formula before you proceed. If you take the formula for the ride starter over day one and day two and add them together they come to 595 grams not 600 grams. Granted that a 5 g in total weight difference is not going to make that much difference in the final product. But it makes me wonder what other mistakes may be in the book. The final product was delicious.

It certainly opened my eyes as to what makes Rye bread rye. Making rye bread as it turns out gets it's flavor from caraway seeds in combination with rye flour. If you really want to make rye bread then buy this book, but beware, rye bread is not easy to make.

Informative, historical book, worth the money for recipes.

I love this book! I love baking breads and this has given me some great recipes and ideas for improving recipes I already use. I highly recommend this book!

As expected