These are truly one of the best new things I’ve tasted in a long time. I think that I first tried the Rozendal vinegars three years ago at a food show. Their exceptional flavor caught … Continued
I’m pretty convinced that Zzang! bars have essentially remade the way everyone around Zingerman’s (and a lot of our regular customers) think about candy bars. In the same way that Bakehouse rye and Farm breads … Continued
Greetings and welcome to spring! Before I even get into the actual five foods, I wanted to wish a happy anniversary to everyone here. Hard to believe but sure enough, 28 years in the books! … Continued
As is becoming the norm, I’m way overdue to get these out. Thanks for your patience and support (both personally and professionally), thanks for reading, thanks for doing all the amazing things that you do … Continued
Reprinted from the Zingerman’s Newsletter, January-February 2009 Based on everything I’ve learned here’s what goes into a good Jewish rye bread: #1 A Good Rye Sour Starter The old style, Jewish rye starter is made … Continued
Rye is a relative newcomer among foods; people have been eating it for only about 3000 years. Originally it was probably nothing more than a weed, intruding into the hard-to-maintain northern European wheat fields. At some point farmers must have given up fighting the stuff and switched to growing it. Today it is the third most important cereal grain in the world, after wheat and rice. Making bread from rye flour alone is difficult (though definitely doable) because it has none of the gluten you need to make a bread rise. Because it’s harder to work with and because it lacks gluten, rye flour is usually mixed with that of other grains—barley, millet, buckwheat or wheat—for bread making.
