FREDERICKA COHEN <cohenfs@prodigy.net> wrote:
>I need advice or tips about baking a sour rye bread (or N.Y. rye bread ).
>
>In my Ohio city, there is a franchise bakery of a national chain
>famous for its great breads, including a N.Y. rye. They have a great
>success with a variant of the "free" baked rye loaf which they call
>a "pan rye."
>
>This is basically the NY rye baked in a loaf pan. The flavor is the
>same but the pan crumb is, I think, a bit lighter because it rises higher.
>
>It makes awesome sandwiches and is in great demand at restaurants as
>well as for home purchase.
>
>I have been successfully making the rye "bullet" for some time but
>the minute I put the dough into a loaf pan, it morphs into a wet
>clay brick. It's a tasty brick but it's not a pan rye.
>
>(How many rye croutons can I eat?)
LOL!
I wish I'd thought about that when I chucked out a brick last week.
>I don't use a long working starter. At my age, I don't even buy green bananas.
I'll try to remember that but at my age I doubt that I shall.
Thanks for cheering my up, Fredericka, I'm up for the first time
after surgery on Thursday and needed a laugh :-)
Mary