Elbow deep in rye dough last week, the thought occurred to me..."what the hell have I gotten myself in to?"
Not sure what possessed me to 5x the recipe for this delicious rye bread from Peter Reinhart's book, but nevertheless....I undertook this task and we were rewarded with this dense and sharp-tasting bread.
Next up: Tempeh Reuben. I will try to re-create this sandwich from The Bittercreek Alehouse in Boise, ID. It was so good...
OK, I think it's time to consider opening up a bakery stand at the Logan Farmer's Market. I'd buy some every week. :)
ReplyDelete