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.
Notify me of new posts by email.
This site uses Akismet to reduce spam. Learn how your comment data is processed.