Dobre Dobre: Baking from Poland and Beyond by Laurel Kratochvila

  • Sourdough starter (Whole-rye zakwas) (page 24)

    from Dobre Dobre: Baking from Poland and Beyond Dobre Dobre by Laurel Kratochvila

    • Categories: Bread & rolls, savory; Cooking ahead; Polish; Vegan
    • Ingredients: whole rye flour
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Notes about Recipes in this book

  • Kefir loaf (Chleb z kefirem)

    • Lepa on October 24, 2025

      This was nice and moist (my son said it was like mochi). I have had a bit of trouble with this author's recipes, however, because the loaves don't rise as much as I am used to and the crumb isn't open. I'm not sure if my starter is sluggish because I have been baking less or the tiny amount of starter she suggests using isn't enough. I love her books so will keep experimenting.

  • Everyday light rye bread (Chleb baltonowski)

    • tinycheesecake on April 17, 2026

      Fine crumb and light flavor. This was my first time working with rye, and I would recommend looking up what to expect in terms of gluten development since rye is rather different than wheat in elasticity and the speed of ferment. My loaf was underproofed, probably from the bulk step, so I'll go warmer and longer next time. But some additional tips on how to judge a proper proof with rye would have been nice.

  • Wholemeal rye loaf (Chleb żytni razowy)

    • Lepa on January 28, 2026

      This is a satisfying, real rye loaf. I followed the directions exactly and was happy with the results.

  • Loaded potato knishes (Knysze ziemniaczane)

    • Julia84 on April 19, 2026

      Recipe makes 27 pieces not 18.

  • Shortcrust and fruit snacking tart (Kruche z owocami)

    • lkgrover on May 18, 2026

      Loved this apricot dessert with streusel topping. I think it is more of a bar than a tart. Made in a 9 x 13 inch baking pan.

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  • ISBN 10 1797232096
  • ISBN 13 9781797232096
  • Linked ISBNs
  • Published Oct 14 2025
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.

Poland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.

In this repertoire-expanding baking book, American-born, Berlin-based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures—innovative recipes of her own and from pioneering Polish bakers, including:

Horseradish, Beet, and Summer Greens Bialys Sunflower Rye Loaf Plum Butter Carnival Donuts Rano Piekarnia’s Summer Bilberry Buns Chocolate and Whipped Cream Warsaw Cake Karpatka (Cream and Choux Cake) Soft Iced Torun Gingerbread Rose and Almond Jewel Rugelach Twisted Krakow Bagels Sauerkraut and Mushroom Rolls And much more.

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