Things are going monstrous on the bread front. I have recently gotten into yeast breads (not as much an art as a science, and you better hurry!) and even explored the fun-handling of rye flour and making rye breads.
Being an old New Jersey native, I like a good lip smacking jaw-dropping sour rye and I think I found one here
jewish-rye-bread-recipe at King Arthur Flour
The only thing I did differently was run the oven a little hotter (in the 450 range), cook it for 14 instead of 10 minutes initially and bulk fermented for 2 hours instead of 1. I noticed my instant yeast takes longer with rye flours than usual.
I also did a three tier build of the NMNF and ran it hot, at 93 degrees. DAB was right about that, the sour near cut the mason jar!
But with yeast breads I found a certain urgency, a quickness of pace that I don't like as much as sourdoughs.
I think Ill stick this one for a while. It is a serious lip-smacking/ vinegar tasting bread, just the way I like it.
Additional pictures of recent breads, come to think of it, all my breads, are here...
- Valdus's Blog
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