Sourdough rye with caraway seeds from Bread Alone: Bold Fresh Loaves From Your Own Hands by Daniel Leader and Judith Blahnik

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on February 08, 2013

    The sourdough rye starter recipe given in this book works like a charm. Substituted white whole wheat flour for the 20 percent bran flour. The flavor was fantastic. Had problems with longer than expected series of rises more likely due to my interrupting the first rise with an overnight stint in the refrigerator - my fault, due to bad timing. (The dough was rising like gangbusters before its little nap.) Must remember to line my Sassafras baker with parchment paper next time.

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