Saturday, March 29, 2008

Rose Levy Berenbaum's Jewish Rye

A companion bread for Thursday, my second attempt at this recipe had a long fermentation in the refrigerator, which left it very cold and slow to rise, and ultimately contributed to a meatier, chewier loaf, with better crust. For the first attempt, see the banner. It's incredibly good in either incarnation.

Cooking today: Corn Chowder, Grapenuts Custard with Maple Syrup

Cookbooks picked up off the street today: Second Helpings (Union Square Cafe), The Legal Seafood Cookbook.

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