March 7, 2011 - 6:57am
Tartine Country Rye
Reporting back on my baking in a regular size oven.... feels good to be able to bake ONE loaf of bread the "easy way"...
The Country Rye is awesome, and for the first time I made it without weighing the ingredients, as my balance stayed in Los Angeles. I used a conversion table, crossed my fingers, and went for it!
No problems... 
Share
Looks lovely, Sally. Have you cut it, yet? Make us drool and show us the crumb shot! What percentage rye was it? Nice baking.
Syd
I don't have the book with me right now to check the percentage of rye, maybe someone can jump in with the answer...
Oooh! Lovely crumb. :)
Syd
The formula reads 17% whole-rye flour, medium fine grind, Syd.
Quite spectacular, Sally. You sure are magical with conversions!