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.
Andre Konstant
July 3, 2019Dear 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
Skaidra
February 9, 2021I noticed this as well, and wondered if this might be a carryover typo from the recipe on the previous page.