I think I mentioned I read Wild Fermentation. Anyway, this recipe is from that book. I didn't post the actual recipe since I didn't have my Kindle at hand, but it's just $9 if you have a kindle and $20ish if you want a paperback.
|Ground rye and wheat mixture.|
|Add water and let sit overnight.|
|Onions! (Red ones are from last year's garden.)|
|Caraway, rye bread doesn't taste right without it.|
|My sourdough starter, Charlie. Killed by my husband last week (accidentally).|
I can imagine that may people wouldn't like it since we Americans are so used to lightly flavored lightly textured breads and this was just about as far from that as you can get. I imagine I'll make this again at some point, maybe this winter, but it certainly won't be a weekly staple. No way I could get Tim to eat this!