Rye Sourdough from Start to Finish | Proof Bread

While wheat flour is very popular in U.S. bread production, we've been experimenting with incorporating other grains into our sourdough. Rye is a grass grown primarily as a grain. It is closely related to both wheat and barley but very different in flavor and texture. When used as a flour, there are certain considerations that make rye particularly unique in sourdough.

» Invest in Proof https://mainvest.com/b/proof-bread-51-phoenix

» Shop our online store: https://proofbread.com/?ref=video

» Buy a WireMonkey UFO lame: https://wiremonkey.com/?rfsn=6686082.2ff698

» Subscribe for our latest videos: https://www.youtube.com/channel/UCPYHRKEqMycep7r5kO-1org?sub_confirmation=1

» Follow us on social:
https://www.instagram.com/proofbread/
https://www.facebook.com/ProofArtisanBread/
https://twitter.com/proofbread

Proof Bakery
125 W Main Street
Mesa AZ 85201

» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.

#sourdough #bread #bakery