The secret to great deli-style rye bread (and some Super Bowl ideas!)
This is the New York-style rye bread that got me interested in baking bread when I left New York for Minneapolis in 1987. It continues to be very hard to find–pretty much anywhere in the US. Why? It’s too complicated (and for commercial bakeries, expensive) to create the rye sour that defines the taste of this loaf. And while my two of my books include a true sourdough recipe that you can make from rye, in general, I simply let a batch of part-rye dough age long enough for the sourdough flavor to develop right in the batch itself. Much more on the website…