Rhubarb and Rye
(Video 9:25)Two Sourdoughs with Beet Kvass and Kefir. (Video 7:05) Rye Sourdough Pastry with Frangipane and Rhubarb. (5:43) Estonian Rye with Beet Kvass and Kefir
Rhubarb and Rye
(Video 9:25)Two Sourdoughs with Beet Kvass and Kefir
(Video 7:05) Rye Sourdough Pastry with Frangipane and Rhubarb
(Video 5:43) Estonian Rye
“With rye you always start baking really hot (and then lower the temperature) to stop the enzymes from working, so that you don’t end up with gummy bread.
Dawn Woodward is the Owner and Founder of Evelyn’s Crackers in Toronto. She is also the author of Flour is Flavour, A wholegrain baking book. You can order the book from her website, The Grain Project at www.flourisflavour.com
They now have retail hours at the bakery location at 125 Jefferson Ave. The hours are Thurs/Friday. 9-5. They sell cultured butter and creme fraiche when organic cream is available. And weekly soups. Phone: 647 778 8164 or email: evelynscrackers@gmail.com
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Videos Below