You know. Sometimes a new fiddling just doesn’t finish well (or even middle well). Ever since the marbled rye in South Dakota I’ve been dreaming of making a wonderful rye bread of my own. I’m not sure why I haven’t dared an actual marbled rye recipe yet. I’m not sure why I keep trying recipes that take days of starter-making and a hyper watchful eye.
So far I’ve tried a sourdough rye of my own invention. Bleh. (My daughter gave one of the loaves away to a neighbor that we don’t know well. Thankfully, it was pretty to look at, and she mentioned in the giving that it was experimental bread. Humbled, though. I wouldn’t want to eat that loaf again.)
I also tried to make a sourdough rye out of The Village Baker. I love this bread book, but it took about two weeks for me to actually get all the steps right. The bread was ugly, and I refused to give one away.
There’s that pride of mine! Refusing to give because of appearances!
And yet, when we cut into one of the loaves the next day, it was actually quite good. We all ate sandwiches using it, but the kids aren’t begging me to try again.
Still in a rye mood, I finally mixed up a batch of rye crackers! Ahhhhhh. So very tasty. My youngest helped, and was excited to use his steam roller (rolling pin) and we cut the dough into hearts, teddy bears, angels, and butterflies. These crackers are amazing. My son actually called me a genius for this baking effort. That’s a five-year-old for you. Tasty rye crackers=genius!
For now I’m done with both bleh bread and rye bread. I need to gain a little steam before more experiments…
(But just in case, if you happen to have any rye advice or favorite recipes, send them along. You never know when a new mood might strike!)