Archive for May 2008
This is the first picture of an 80% rye loaf made using the “Detmolder Dreistufenführung” in which a rye starter is built in a series of three stages. This is the Detmold-3-Stage 80% rye from the book Bread by Jeffrey Hamelman. Sorry, no crumb pic yet.
(The weather has been a little too friendly the past few days. I admit I did not spend a lot of time in the kitchen.)