A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.
A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.
I grew up spending a lot of summers in wien visiting my family. I’d have rye toast bread with cherry jam every morning but ever since I moved to the states I’ve never found bread that tastes as good as there. Does this cookbook produce rye bread that’s spot on what I’d get in anker / billa or better bread places?
Austrian flours are milled to different standards compared to German flours, meaning that they have different recipes - so you won’t find any truly Austrian breads in Lutz‘ book.
If you’re fine with that, you’ll find recipes for gorgeous rye breads in the book that probably taste close to what you had in Vienna.
I mean it has to be better than the dark rye loafs in the US. I’ve yet to have one that has hit that nostalgia button