Comments on: 100% Sourdough Rye Bread

By: Daniel

Daniel — Sat, 20 Mar 2010 19:42:18 +0000

Nice job on the bread! I know some people had trouble on this one, but your dough looks perfect and the loaves look great!

By: Cindy

Cindy — Wed, 17 Mar 2010 15:55:36 +0000

The crumb on your 100% rye is gorgeous! The dimpled crust is like nothing I have ever seen before. I would love to know what caused that appearance. I also LOVED this bread. The flavour and texture were both outstanding. I however am a rye and caraway lover. I guess caraway is one of those flavours you either love or hate, like cilantro.

By: Anne Marie

Anne Marie — Sat, 06 Mar 2010 14:06:41 +0000

I’m so glad that you liked it. A couple of people have enjoyed it, I wonder if it is taste or technique?

By: Janice

Janice — Thu, 04 Mar 2010 03:17:25 +0000

You’re welcome, Oggi!

By: Oggi

Oggi — Wed, 03 Mar 2010 22:57:20 +0000

Thank you for this post! I haven’t really given up on this bread and will definitely bake it again.:-)

By: Janice

Janice — Wed, 03 Mar 2010 01:31:24 +0000

Of course you will, Sally! That’s the thing with this, isn’t it? We just can’t let a bread get the better of us!

By: SallyBR

SallyBR — Wed, 03 Mar 2010 01:15:46 +0000

Janice, I am very happy you had a pleasant surprise with it! Now you are ready for ANYTHING as far as bread is concerned!

I am not done with the 100% rye yet – once my trauma subsides, I will try it again

By: Janice

Janice — Wed, 03 Mar 2010 01:04:54 +0000

Thanks, Phyl. Yes, bread surprises are a good thing in life!

By: Phyl

Phyl — Wed, 03 Mar 2010 00:48:04 +0000

Nice job! I always like it when a bread surprises me, especially one that I was sure I wouldn’t like. I was that way with Casatiello. I mean, meat and cheese in bread? Who does that? But it was soooooo good!