Comments on: Apple Cider Sour Rye

By: Oksana

Oksana — Sat, 14 Jan 2012 05:34:12 +0000

I just made the dough. The dough came really lite concistansy i coudnt make a balls, this is how is should be. I added 200g. of flour. waiting for a proofing 2 time.We will see.

By: heather

heather — Mon, 15 Aug 2011 16:22:18 +0000

So good!

I made this bread yesterday, and it was amazing! Thanks for the recipe

(Used honey instead of malt syrup and it worked just fine)

By: Scott

Scott — Mon, 20 Sep 2010 10:34:09 +0000

Thanks for this! Nancy Silverton’s rye starter and Normandy Rye has received a lot of complaints as written up in her book, I’ve tried figuring it out myself, almost looks like she may have measurements of the rye and water transposed. Thanks for this easy to read recipe!

By: Kathleen

Kathleen — Thu, 19 Aug 2010 05:01:47 +0000

Searched for rye starter and could not find it can you help me out with the recipe?

By: Muddy Head | Two Frog Home

Muddy Head | Two Frog Home — Fri, 06 Aug 2010 14:58:06 +0000

[...] Apple Cider Sour Rye [...]

By: Erika

Erika — Fri, 24 Jul 2009 18:06:13 +0000

Hey, thank you so much for posting this recipe. I have tried many times the Normandy Rye from La Brea and the receipe proportions seem to be off a bit – too much liquid and a very very very slack dough. Anyway, I used your recipe here and it had that complex sourness and beautiful dark crust. Also – you created a lovely website and your writing is thoughtful and very entertaining. Kudos.

By: frank sottile

frank sottile — Fri, 15 May 2009 00:09:46 +0000

re applecider rye help with the LINGO you callfor100%hydration what does it mean also 250g
cider do i weigh the liquid please help and any other info you can give thanks frank

By: Leslie

Leslie — Mon, 13 Apr 2009 05:27:27 +0000

This is great with cinnamon pear jam. THANKS!!

http://img.photobucket.com/albums/v19/Weile/bread/IMG_3764.jpg?t=1239598203

http://img.photobucket.com/albums/v19/Weile/bread/IMG_3773.jpg?t=1239598078

By: Anna at Mediocre Chocolate

Anna at Mediocre Chocolate — Mon, 06 Apr 2009 16:47:00 +0000

I can always count on your for inspiration. I’m just beginning to experiment with rye, and as usual that looks amazing! Off to convert and feed my starters now…

By: AZBreadman

AZBreadman — Sat, 21 Mar 2009 12:48:32 +0000

Unable to find malted barley syrup, i substituted molasses. I found fermented cider (hard cider) at Trader Joe’s. I baked this bread following your usual excellent directions, The result in appearance, texture and taste was superb! Thanks Susan!