A few years ago I made a sourdough rye bread using wild yeast that I captured and cultured. I made a decent bread from it, albeit rather tough and coarse, but I already had a sourdough culture I was caring for and decided I didn't need twins in my life. Nevertheless, I do love a good sour rye bread for sandwiches and so I eventually got around to coming up with a good sandwich rye.
You can find the recipe at A Year in Bread.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column forSpot-On.
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Comments: 10
We'll be getting into sourdough in our next series at A Year in Bread, but essentially you capture wild yeast my mixing flour and water and letting it sit out until it's colonized.
Donna,
It's a good'un.
Risa,
In this case the sour salt helps.
Dorine,
One of mine too.
Jennifer,
Follow the link.
Susan,
You're welcome.