Once you get a handle on rye breads and the mystery of German baking, you'll return for the moist and deep flavors that permeate from a grain that's more or less a grass. Thankfully I got a copy of Nil's E- book, "Brot," over at his blog, The...
I've fiddled with a technique of adding old bread into new dough, which is known by its German name, Altus. The man who inspired my recent attempts has the great literary name "Pip," the hero of Charles Dickens' Great Expectations. Pip is...
