Nothing is more fun than taking a few ingredients and making something special out of it. I have been reintroducing myself to bread baking lately and I went to my old standby bread cook book, "Farm Journal's Homemade Bread." I wanted to remake a favorite recipe, Sourdough Rye bread. You create a yeasty starter with rye flour and yeast. Then you let it sit at room temperature for 3 days, and then use it in the recipe to add a tart, sour flavor to the dough. The recipe appears here as it is found in the book, with a few asides from me.
|What it looks like after a couple hours, day 1.|
|It stays bubbly but will deflate a little after a day or two.|
|The starter will create a little clear liquid, and will smell like rye bread.|
|You should get a smooth, silky dough.|