The Sourdough Rye Adventure

I have only recently branched out from baking all-wheat sourdough breads to adding other grains. It all started with a reconstructed recipe for 2000-year-old Pompeiian bread.  For this recipe, I used a variety of grains available to the inhabitants of Pompeii, including rye and spelt as well as whole wheat flour.  The bread had a … … Continue reading →

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