Sunday, July 17, 2011

Sourdough Rye

Made with 100% rye flour, a little salt and water, this bread is so good that I keep asking myself why I should make anything else. I learned to make this bread many years ago by watching Peter Schumann at the Bread and Puppet Circus in Vermont.
Rye flour is not easy to work with, to put it mildly, but I assure you, the results are well worth the effort.
Slice the bread as thinly as you can and dip in extra virgin olive oil in which you have crushed some garlic. There's really nothing like it.


npl said...

would love to see the recipe for the sourdough 100% rye bread. How's the new book coming? Will we see it before the Kneading Conference?

Breadhunter aka Stu Silverstein said...

The recipe is in the new book,
BREAD EARTH and FIRE, and finally, the book will be available in print form or by download at the end of this week.

Rach said...

Hi bread lovers,

I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at, EnJoY!!