Wednesday, July 09, 2008

Second Bread Batch

Mixed up the Deli Rye recipe from the ABIFM book (J's all-time favorite bread).

Not kid friendly. M took a bite and politely declined. The bread definitely has a sourdough taste to it. I think it's the rye flour that was added.

Next time I'm going to bake this in a loaf pan to see if I can get a nice sandwich loaf out of this.

1 comment:

jhertz10 said...

Shelly: Thanks for trying the method-- I'm Jeff Hertzberg, one of the book's co-authors. That sourdough taste comes from storing the dough, and it gets stronger as the batch goes through its 14-day lifespan. That dough will work fine in a loaf pan too, though the baking time may increase a bit. Come visit us at our blog, at, where you can post into any "Comments" field, or into the "Bread Questions" gateway on the left side of the home page.

Jeff Hertzberg