THRIVING after the FALL

The Library · Document 149 · FEASTING · Dishes and drinks

Brandenburg Rye and Hearth Breads

Its printed title: Rye Sourdough and the Hearth Breads of Brandenburg

The rye breads of Brandenburg: sourdough by the Detmold three-stage and Monheim salt-sour methods, scalds and old-bread additions, Pumpernickel, which it bakes in sealed tins for 16 to 24 hours of falling heat, quick hearth breads, griddle flatbread and Griebenschmalz to spread on them. It covers grain storage, ergot, stone milling and German flour types, with baking plans for a household of four and a village bakehouse for 300. The ergot limits were lost in extraction.

Open the PDF 17 pages · 358 KB

Number
149
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
149 Brandenburg Rye and Hearth Breads.pdf
Pages
17
Works cited
56

On the Menu

Rye sourdough Hearth flatbread

In the Index

Fire and fuel Grain, flour and bread Sour and fermented Berlin and Brandenburg

Its works cited 56

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 21 journals, universities and public bodies
  • 1 book, archive or patent
  • 2 encyclopaedias
  • 2 forums, video and social sites
  • 8 blogs
  • 1 shop or maker
  • 15 other web pages
  • 6 without an address
Show all 56
  1. 24 Berlin Crop Rotation Schedule.pdf
  2. Wanderungen durch die Mark Brandenburg. Eine Auswahl reclam.de/produktdetail/wanderungen-durch-die-…
  3. Wanderungen durch die Mark Brandenburg - Wikipedia de.wikipedia.org/wiki/Wanderungen_durch_die_Ma…
  4. 90 Sourdough Microbiology And Culture Stabilization.pdf
  5. Water-Extractable and Water-Unextractable Arabinoxylans Affect researchgate.net/publication/8117146_Water-Ext…
  6. Modelling and simulation of heat exchange and moisture content in researchgate.net/publication/297674028_Modelli…
  7. (PDF) Influence of relative humidity on changes in stored wheat researchgate.net/publication/315449720_Influen…
  8. Grain storage systems and effects of moisture, temperature and time researchgate.net/publication/348687259_Grain_s…
  9. (PDF) Influence of temperature and relative humidity on grain researchgate.net/publication/49591026_Influenc…
  10. Ergot alkaloids in cereal-based systems: Pathways of food and feed croatian-veterinary-journal.org/article/ergot-…
  11. Ergotism—a weed from Mesopotamia became an epidemic ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC10632199/
  12. Ergot alkaloids in cereal-based systems: Pathways of food and feed researchgate.net/publication/404733348_ERGOT_A…
  13. Assessment of health risks from ergot alkaloids in selected cereal bfr.bund.de/cm/349/assessment-of-health-risks-…
  14. (PDF) The Fundamentals of Bread Making: The Science of Bread researchgate.net/publication/370828942_The_Fun…
  15. German Flour Types 405, 550 & More | Diamant, Schär germanfoods.shop/Flour
  16. Flour type numbers decoded: Polish T-codes, French T45–T150 domson.co.uk/gb/academy/flours/flour-classific…
  17. AMERICAN-EUROPEAN FLOUR “TRANSLATION” – WHAT IS THE brotandbread.org/2020/07/10/american-european-…
  18. German Flours - CooksInfo Food Encyclopaedia cooksinfo.com/german-flours
  19. Interesting facts about flour type - KoMo - Mühlen.Flocker.Mixer komo.bio/en/blogs/getreide-mahlen/wissenswerte…
  20. 109 Wood-Fired Sourdough Baking Guide.pdf
  21. Cereal-Derived Water-Unextractable Arabinoxylans - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC11311280/
  22. Rye Dietary Fiber Components upon the Influence of Fermentation mdpi.com/1420-3049/28/4/1910
  23. 20 Wood-Fired Masonry Oven Architecture.pdf
  24. Recent Developments in Molecular Characterization, Bioactivity pmc.ncbi.nlm.nih.gov/articles/PMC9824288/
  25. The Contribution of Scalded and Scalded-Fermented Rye ... - MDPI mdpi.com/2304-8158/12/5/937
  26. Comparative Effects of Total, Water-Extractable, and Water ... - MDPI mdpi.com/2227-9717/13/10/3051
  27. Effects of the Interactions of Dietary Fibre, Gluten Proteins ... - MDPI mdpi.com/2304-8158/14/22/3963
  28. Arabinoxylans from rice bran and wheat immunomodulatory potentials emerald.com/nfs/article/48/1/97/307541/Arabino…
  29. “Schummelsauer” und die Wissenschaft | Hefe und mehr hefe-und-mehr.de/2026/04/schummelsauer-und-die…
  30. Exploiting the Native Microorganisms from Different Food Matrices to mdpi.com/2076-2607/11/1/109
  31. Detmolder Dreistufenführung - EinfachBrotBacken einfachbrotbacken.de/backwissen/sauerteig-hers…
  32. The Monheim Salt-Sour Process: How 2% Salt Saved German loaflyday.com/blog/monheim-salt-sour-process
  33. Sauerteigführung - Wikipedia de.wikipedia.org/wiki/Sauerteigf%C3%BChrung
  34. Monheimer Salzsauer-Verfahren (MSV) - Pain au Levain tutorial.painaulevain.fr/wp-content/uploads/20…
  35. Teigausbeute-Rechner - Brot-Magazin brot-magazin.de/ta-rechner/
  36. Teigausbeute berechnen: Was ist Hydration? | Bine Backt bine-backt.de/teigausbeute-hydration/
  37. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough mdpi.com/2304-8158/12/24/4475
  38. (PDF) Bread crumb quality assessment: A plural physical approach researchgate.net/publication/226004566_Bread_c…
  39. (PDF) Effect of Crumbles from Different Bread Types on Dough researchgate.net/publication/400357217_Effect_…
  40. (PDF) Sensory Comparison of Bread Crumb with and without Crust researchgate.net/publication/282466138_Sensory…
  41. How does the long baking or steaming process make German quora.com/How-does-the-long-baking-or-steaming…
  42. Pumpernickel - Radical Gastronomy radicalgastronomy.com/new-blog/pumpernickel
  43. Around the world in 80 bakes, no.71: Westfälischer Pumpernickel polything.com/2021/10/16/around-the-world-in-8…
  44. Our tradition – Westphalian Pumpernickel westfaelischer-pumpernickel.de/en/about-us/our…
  45. History - Bäckerei Haverland baeckerei-haverland.de/en/history/
  46. information flyer Westfaelischer Pumpernickel (PGI) westfaelischer-pumpernickel.de/en/wp-content/u…
  47. 115 Hearth Cooking Techniques Analysis.pdf
  48. Der klassische - Drei Stufen Sauerteig - Bäckerei Schmidt Karlsruhe baeckerei-schmidt-karlsruhe.de/der-klassische-…
  49. Real German Pumpernickel Bread Recipe - The Bread She Bakes thebreadshebakes.com/2014/08/baking-traditiona…
  50. Der Ergotismus – ein Ackerunkraut aus Mesopotamien wurde in d-nb.info/1273136780/34
  51. Making apple and onion lard - the flavorful helper in good cooking youtube.com/watch?v=o8W-KscLwkc
  52. Griebenschmalz | Traditional Spread From Bavaria - TasteAtlas tasteatlas.com/griebenschmalz
  53. Bavarian Griebenschmalz - The Daring Gourmet daringgourmet.com/griebenschmalz/
  54. Griebenschmalz, Almost Famous, No Awards Yet - Norbert's Kitchen norbertskitchen.com/almost-famos-no-awards-yet/
  55. Wine & Food Diary Archive - Giles MacDonogh macdonogh.co.uk/wineandfoodarchive.htm
  56. 91 Sourdough Microbiology And Yeast Isolation.pdf