What happens if I don't refrigerate the starter for my New York deli rye bread as PR indicates, but instead continue on to make the bread the same day? Anyone tried it?
I've made it both ways with good results. While I suspect that PR is aiming for additional flavor deveiopment with a retarded ferment, the flavor from the onions and the caraway more than masks any change in the rye's flavor that my tastebuds can detect.
By the way, my wife isn't a caraway fan, so I frequently substitute either dill or fennel seeds for the caraway seeds. Very good!
Thanks for replying PMcCool. I went ahead and made it without the overnight retard and yeah, it turned out beautiful. Being an Aussie, I've never tasted New York deli rye before, but we shared it with some friends for lunch today and it was truly superb! I'm not sure how often I'll make it though, as my house was filled with onion smelll for the whole day!
(I think some people have different taste buds than mine to be able to detect such subtle changes in flavour.)