Borodinsky
First, I am forever indebted to my friend Olga for the hints and history on this bread.
The bread is supposed to taste slightly sweet and malty with an underlying sourness from the rye starter. This was my first try.
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Beautiful, Nils. Bravo! Such a wonderful deep chocolate color!
Thanks for sending sparks of energy. Hope to get in touch soon.
eliabel
19 October 2011 at 21:58
Thank you! Take care.
theinversecook
20 October 2011 at 19:36
Can you post your recipe, please? I have fond memories of this bread + would like to try making it.
Linda
25 October 2011 at 20:06
Hi Linda!
I am working on a recipe because I believe mine is flawed and does not reflect the real Borodinsky. It is supposed to taste sweet and sour, mine was sweet but lacked that acidity. That is why I am currently studying a book on baking from the 50s and try to learn more about developing a healthy rye sourdough. Will report back.
Nils
theinversecook
28 October 2011 at 12:55
It looks great! Hearing it has a maltiness taste make my mouth water!
Cilantro Recipes
12 February 2012 at 13:58