2 Comments

  • Andre Konstant

    July 3, 2019

    Dear Stanley,

    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.

    Regards

    Andre

    Reply
    • Skaidra

      February 9, 2021

      I noticed this as well, and wondered if this might be a carryover typo from the recipe on the previous page.

      Reply

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