Layman's Rye Bread
Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flavor and aroma. For home cooks, he suggests using cornichon or pickle juice instead. The idea was inspired by a recipe for Cucumber Pickle Juice Rye Loaf from Dan Lepard, author ofThe Handmade Loaf.Slideshow:Breads of the World
February 2013