Submitted by Karen K on March 18, 2008 - 12:27pm
I made the whole rye and wheat sourdough rye from Laurel's Kitchen using the steaming method. It is the best tasting bred I've ever had! I would like to show what it looks like but image is too big. I'll work on that. Karen K
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Sounds very interesting
Karen,
Looking forward to seeing the photos. Hope you'll explain the "steaming method" when you post your photos.
Howard - St. Augustine, FL