I have been having problems with my rye sourdough. The final product has tended to be super dense, acid, or just dead on arrival. What was wrong? I queried Quentin Berthonneau, whose advice reminded me of previous input from Kamel Saci. Smart minds think alike, I guess. Anyway, their suggestions were about temperature; warm up the water, refresh and boom, no more problems. And now I got some sweet rye to smile about!
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
Is that bread 100% rye?
Hi Juliet, yes it’s 100% single detmolder sauerteig!