Today's Los Angeles Times Food section's cover story is about Rye bread - whole grain and dense. I enjoyed it and thought others here might too.
Peter Reinhart, Jeffrey Hamelman and Rose Levy Beranbbaum are quoted, sourdough is praised and measuring by weight is encouraged! ( the recipes in cluded are by volume though.)
Here's the link:
http://www.latimes.com/features/food/la-fo-old-world-breads-20110113,0,5486631.story
Marni
Thanks for the link! I enjoyed the article. Especially since a pre-ferment for Levy's Jewish Rye is quietly bubbling in my fridge right now ;-)