I’ve had your book for over a year and have enjoyed baking many of the breads for personal eatingand selling at our farmers’ market. However, I have a question concerning the Caraway Bier Bread on page 231: your intro speaks of uses stale (old) rye bread, but I do not see it in ay of the ingredients’ lists; how much stale rye is recommended and what is the hydration for soaking it.
Thank you again for such an enjoyable book.
I noticed this as well, and wondered if this might be a carryover typo from the recipe on the previous page.
16 − = 11
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