Greenstein's Sour Rye Bread
I started baking bread again after a lapse of ... lets just say "decades" ... because I could not get good rye bread in my area. So, the first new bread book I bought was George Greenstein's "Secrets of a Jewish Baker." I do wish his formulas used weights rather than volumes of ingredients, but his rye breads are, indeed, "the real thing." In fact, they are better than any I have had from bakeries. (Yeah, I know. I'm in California.)
This is his Sour Rye. (He also has a Corn Rye recipe that is terrific.) These loaves had increadible oven spring. My scoring was pretty inadequate, and they burst majorly. Otherwise, I have no complaints. Delicious bread.
Irrational Exhuberance 1