Rye Rye... and Rye again

After my own efforts, and then following Andrew Whitely's methods, I thought I'd give Dan Lepard a go and follow his Sour 100% Rye Bread recipe. Here's the result:



Master and apprentice

The results were in line with expectations. A good looking loaf from the top view but rather too dense

and rather too flat. Nevertheless as I always say of any such loaf "It makes excellent toast!"

I have higher ambitions for my ryes ...and today new weapon arrived to add to my armoury. So you will be hearing more about ryes (and pan loaves) from me in the future.



Pullman tank