Comments

Rye Bread Experiment #5 — 18 Comments

  1. 2nd day….. now down to 1/4. Thank you Scott. I need to make one more batch and then I can declare this recipe a ‘PASS’. Then I will interpret my notes as I type up the recipe. I decided to post the steps I am doing to let others see what goes into creating a recipe and making it their own during the final stages.

  2. Here is try #2 which I formed into a long loaf rye… looks dark on top but it isn’t in person. Already the roommates and I have devoured more than 1/2 of the loaf. Excellent for toast… YAY One more try and I will post the recipe.

  3. Here is try #2 which I formed into a long loaf rye… looks dark on top but it isn’t in person. Already the roommates and I have devoured more than 1/2 of the loaf. Excellent for toast… YAY One more try and I will post the recipe.
    Try #2

  4. Nina, I’m loving the experience. Besides I can’t let Alla Chef or Amanda Rosa have all the fun. LOL Since getting to know her I am feeling more inspired to get my hands ‘dirty’. (SPOILER ALERT: I’m about to post another one of Chef Alla’s video recipes on my blog)

  5. Until about 5 years ago I felt that I was starting to loose touch with my heritage after living away from my New Jersey family way too long. I listened to stories from my mom (Anne Yourstone) when I asked about the traditions she was trying to hand down and that’s when I realized I needed to do even more than what I already have done.

  6. Joseph, that’s ok. In the past the only bread I was interested in making was the Easter Paska and that was about it. I have made cakes, cookies, etc but that was about it.

    • You can place your orders online… J/K… I wish… the recipe will be posted soon. I promise. But I will give the idea of mail-order sales some future thought, let me work on this recipe 1st. 🙂

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