Dark sour rye
There’s been nothing wrong with my bread lately. Far from it, all has been going swimmingly, which is why I’ve had nothing to share here. Who wants to read “another fantastic loaf” every week? But I have also been looking for a challenge, and an online recipe from a site new to me – aortafood – offered the challenge I was looking for: an almost 100% rye sourdough. ((2019-07-31: The site, alas, seems to have died. But it lives on in the Internet Archive, our own bit of heaven.))
Kasper Fogh, the editor of Aorta, says that this bread:
takes a bit of time and dedication in the beginning, but once you’re hooked, you’re most likely going to keep baking.