Another Bread Making Attempt

I attempted to make a polish sourdough rye bread which requires a sourdough "starter" which I made a few days ago by mixing a few tbsp of rye flour with a few tbsps of warm milk.

Yesterday I was ready to make the bread and this is how it turned out:

It's better than my last attempt, but not as light as I'd like still. I know rye breads are supposed to be more dense than other flour breads, but I still think this should be a bit lighter than what it is - it is very nice though!


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