Rye Crust Diaryhttps://ryecrustdiary.com/A home baker's diary from Frankfurt am Main: rye sourdough, mixed loaves, Sunday rolls, and a starter kept alive through five summers.enVollkornbrot in a tin: six failures and a very long bakehttps://ryecrustdiary.com/journal/vollkornbrot-tin-long-bake/https://ryecrustdiary.com/journal/vollkornbrot-tin-long-bake/A whole-grain rye loaf that took a winter to get right: a soaker, a scald, a lid on the tin, three hours of low heat, and a full day of waiting.Sun, 14 Jun 2026 12:00:00 GMTFlour from two small mills, and what it changed in the loafhttps://ryecrustdiary.com/journal/wetterau-taunus-flour/https://ryecrustdiary.com/journal/wetterau-taunus-flour/Whole rye ground last week behaves nothing like sacked flour: what the type numbers mean, how much more water it drinks, and how to store it.Sun, 23 Nov 2025 12:00:00 GMTSunday Brötchen: the small-oven routine that survived three wintershttps://ryecrustdiary.com/journal/sunday-broetchen-routine/https://ryecrustdiary.com/journal/sunday-broetchen-routine/Six rolls on a Sunday morning without getting up early: a Saturday half hour, a cold night on the middle shelf, and an oven that only fits six.Sun, 13 Apr 2025 12:00:00 GMTRoggenmischbrot at seventy percent rye in a small ovenhttps://ryecrustdiary.com/journal/roggenmischbrot-seventy-percent/https://ryecrustdiary.com/journal/roggenmischbrot-seventy-percent/The mixed loaf I bake most weeks: why seventy percent rather than ninety, a sour in one stage or three, and a bake without any steam.Sun, 06 Oct 2024 12:00:00 GMTNine weeks before the rye starter was worth baking withhttps://ryecrustdiary.com/journal/nine-weeks-of-rye-starter/https://ryecrustdiary.com/journal/nine-weeks-of-rye-starter/How a jar of rye flour and tap water took two months to become reliable, and the things I got wrong while waiting for it.Thu, 18 Apr 2024 12:00:00 GMT