I think that this bread is denser than dabrownman's, but it tastes great, especially in very thin slices with cold cultured butter and cheese! Next time, I think I will let it rest longer to see if it will rise a little more. Thank you for the helpful suggestions and feedback!
Kasia
Hi everyone!
Here is my latest experiment. I have only just started making sourdough breads in the last month or so, but I decided I would dive into the deep end of the pool by trying to make this German Rye Bread:
http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/
I also heavily relied on the information in the following blog post:
We scarfed down half the first loaf in minutes for lunch today. I am lucky I got a picture of the inside before it was gone! This is the best bread I have every made, and I've been baking for more than thirty years. I already have a request for more for this weekend, so now I have to learn how to take out the starter from the fridge and liven it up... Back to the forum for advice!
