100% Rye, by Shannon Stonger
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100% Rye, by Shannon Stonger
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(Black and White Interior Version) Finally, A Wheat-Free, 100% Rye Cookbook using Sourdough, Traditional Fats, and Natural Sweeteners! From delicious brownies to rye tortillas to tangy sourdough bread... you will wonder why you've never eaten rye like this before. This book is truly a unique look into what makes rye special, and how to turn it into dazzling and healthy food that will keep your family asking for more... From Shannon: "After years of baking with alternative grains, rye seemed a good fit for our family. It was less expensive than the spelt we had been using, it was well-tolerated by those with food sensitivities, and after some manipulation, we found it could be used to create everything from a hearty loaf of sourdough bread to soft tortillas to our favorite honey-sweetened brownie. Because we love the benefits of fermentation, I developed these recipes using sourdough and a long fermentation period. The result is this collection of well-loved recipes from our home kitchen."
100% Rye, by Shannon Stonger- Amazon Sales Rank: #440325 in Books
- Published on: 2015-03-20
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .23" w x 8.50" l, .55 pounds
- Binding: Paperback
- 98 pages
About the Author Shannon is a mama to four small children, homesteader, freelance writer, cookbook author, and fermented-food enthusiast. She is the author of three books: Simple Food for Winter, Simple Food for Spring, and 100% Rye. She also chronicles her family's off-grid journey at nourishingdays.com.
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Most helpful customer reviews
5 of 5 people found the following review helpful. First try was worth 5 stars By L. Perry My first try was the "No-Knead Soaked Yeast-risen Loaf." I had tried to ferment a sourdough starter 3 times and failed so I used the saved starter I thought was dead (it was sour), added fresh active sourkraut juice for the liquid, then followed the directions. I made two beautiful 8 1/2 X 4 1/2 loaves of delicious 100% rye bread. I'm so happy I can have real grain bread again -- I had wonderful toast for breakfast today. Note: If you make this bread, tent the loaves the first 15 minutes because they will brown very quickly. I didn't need colored pictures -- I photographed my own. Thank you Shannon.7/15/2015 -- Since my first review I have tried several of the other recipes and tweaked some by adding my own goodies with equal success. I'm so happy to have found this book!
5 of 5 people found the following review helpful. Meh, skip it By Lisa H. I purchased this book after receiving a rye sourdough starter at a whole-grain baking class I took. I was intrigued by the variety of the recipes, but the results of the recipes I've tried thus far have been mixed. The no-knead loaf was pretty good, but the recipe I have from my class has more character. The pancakes were nice the first day, but leftovers didn't fair as well. The boule was just way too heavy. I threw that one away. The last recipe I tried was the brownies and they are quite soaked in butter. While I do like rye, its properties don't always work successfully in some recipes. Getting the book was a worthwhile experiment, but I think I'll stick to recipe sources with which I have enjoyed more success.
3 of 3 people found the following review helpful. Great book! By Sallie This book is one of the best "readable" food books I have purchased on fermentation. This is not a coffee table book full of fancy photo's but it's full of great info, easy to read and follow recipes!
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