Bread-Bakers v100.n001.14

Re: the Jewish Rye Bread,  The Secrets of a Jewish Baker by Greenstein is a
really good book, but his Rye bread is not what I call a good New York Jewish
Rye!  Haven't tried the  Better Than Store Bought, but I certainly will.

I've been getting the taste, but not quite the texture, of that Rye bread by
using the Sourdough Starter from HP Books Bread, and substituting 1 1/2 c.
rye flour for the all-purpose when I make my bread and adding 1 1/2 tbl.
caraway seeds.

Evelyn Werthmann