There were quite a few posts on this website regarding the Jewish Rye from Secrets of a Jewish Baker. I figured it was time I gave it a try. To be honest, I realized halfway through that the recipe I was using was for one loaf, not two, so I had to knead together 2 smaller loaves halfway into the second proof. Anyway, not too pretty, but very edible!
- TwoBreadedBoy's Blog
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Looks pretty good - did you follow the formula exactly?
and sour pickle? Well done and happy baking
Did I miss something? Where's the recipe?
I'm guessing that printing it here would break some kind of copyright laws somewhere.
Here is my version, taken from Greenstein but converted to weight measurements:
Jewish Sour Rye
David