A Stir The Pots Post

Lusty & Crusty

by | Oct 29, 2012 | Bread

Replacing wheat with a rye levain is a potentially great notion. This latest loaf I tried is simply delicious. It's also chewy, moist and the shelf life superb! The bonus of rye levain, once it's at its peak  is the dough has punch which makes for great oven spring, not to mention delicious flavor. This was what a baker friend once described a formula as,  "lusty and crusty!"



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