walkitout (walkitout) wrote,

Yeast Free Rye Bread?

My current obsession with rye is catching up with the other major food obsession, cole slaw specifically but honestly, brassica anything. R. is wondering why I haven't just bought a huge bag of rye to make my own rye bread. I dunno. Sounds like a lot of work to me.

In the meantime, I've bought a couple small loaves of Storye at Whole Foods, because it looked about like something I remembered from when I was my son's age, and a decent deli finally arrived near where I grew up and my dad was excited to introduce us to things like Edam and Gouda and Cervelat (boy, the cervelat thing stuck -- whenever I got to the Netherlands, I eat a lot of that).

The Storye bread makes some claims about having no yeast/no added yeast/being yeast free. This is present on the product and on the website. I'm a little skeptical of claims like this, because I believed (it turns out erroneously) that if you make some kind of grain and water or potato and whatever starter, ferment it and then use it to make a bread rise, you've just corralled a bunch of wild yeast.

It is, actually, not that simple.

Here is an NPR piece about Appalachia "salt rising" bread (no salt involved in the rise, duh); the rising agent is stuff like Clostridium perfringens.

I don't know what Storye is corralling. The bread is tasty, close to but not identical to what I remember. I'm a little worried about the claim of 9 g of fiber per slice, given that I foolishly just had a two slice sandwich (maybe I should have just had one and cut it in half).
Tags: food
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