Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The process is simple, but long; however, you will be rewarded with chewy texture and complex taste of the artisans' breads from Europe. I played with various flours~unbleached flour, wheat, rye, wheat, toasted wheat germ; turned the dough once after an hour of fermenting; slashed the bread for full expansion; baked on baking stone. Fabulous! Thanks Chef Filip!
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Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The...
