Hi Joyce, I really appreciate your message. I have the book you mentioned
"Secrets of a Jewish Baker" and was inspired again to try the sour rye
recipe. I started the starter this morning. Where did you grow up?
I make all of our bread and every once in a while I get a longing for good
rye bread. The stuff from the supermarket is so awful. Usually I make
french bread which we do love. I put some oil in it so it lasts about 2
days. I am using Julia Childs method of food processor bread and fine that
for one loaf using 3 1/2 cups of flour, it works great. It's fast and with a
couple of long rises, the bread is delicious. If you would like the recipe,
let me know. (My husband loves pan rolls made with milk and a little sugar.
They are very tender.)
Will try the pumpernickel too. Thanks again for the inspiration.
Lois in Shelton, WA