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 [...]
|
||||||
|
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 [...] |
||||||
|
Copyright © 2013 The Moonlit Kitchen - All Rights Reserved Powered by WordPress & Atahualpa |
||||||