Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Nice, Chris. I started mine with dark rye because it’s very much easier to source than the light rye. When I was able to get some light rye I began converting over.
I really need to refocus. I spent a restless night having dreams and nightmares about bread failures and successes and I do believe I invented a new and miraculous additive. I just can’t remember what it was.
Nice, Chris. I started mine with dark rye because it’s very much easier to source the light rye. When I was able to get some light rye I began converting over.
I really need to refocus. I spent a restless night having dreams and nightmares about bread failures and successes and I do believe I invented a new and miraculous additive. I just can’t remember what it was.
By docsconz,
