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unearthing subterranean media since 2009

Sour Dough/ Rye Bread

So I wanted to make this New York Style Rye bread recipe from Smitten Kitchen, but didn’t have any caraway seeds so I just improvised, and used fennel seeds instead. Kind of a bad choice, so if you make this recipe I encourage you to just use caraway seeds as Deb suggested.

I pretty much just followed her recipe here, but I let my sponge sit for like 5 days, stirring occasionally when the sponge would eat through and bubble up in the flour mixture. So the final taste of this bread is kind of tangy, sour dough-like. Which tastes really good with radishes and some mayonnaise!

Posted by: Marissa

Category: Uncategorized

19 Apr, 2010

Category: Uncategorized

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