The Moonlit Kitchen

This week I found a fun use for my leftover corned beef from St Patty’s day.  Rueben sandwiches.  I started by making sourdough rye bread.  I basically used Peter Reinhart’s basic sourdough bread recipe as found in The Bread Baker’s Apprentice.  To make it rye bread, I substituted 5 ounces of rye flour and a [...]

I’ve been working on my bread making for several years now.  I received The Bread Baker’s Apprentice by Peter Reinhart for Christmas and I’ve been baking quite a bit since then.  I’ve tried various styles of bread but mainly I’ve dealt with wild yeasted breads (sourdough).  For a few years I’ve been extracting various sourdough [...]