I have been searching everywhere for a recipe for a good chewy sour
jewish-style rye bread. If anyone has been to the Rascal House in North
Miami Beach, this is the bread I would like to replicate. I have
experimented with several different starters which I let ferment for as
long as 3 days. In addition, I have been adding soaked stale rye bread to
the dough. While my bread is acceptable, it is just not quite right. I
have also purchased the rye sour flavor from the Baker's
Catalogue, and have used first clear flour in several recipes. Any ideas
would be greatly appreciated.
Thanks, Betts