Comments on: Rye Crostini

By: Heike Sellers

Heike Sellers — Thu, 12 Nov 2009 17:13:45 +0000

I can see your predicament. I now have three lovely, delicious loafs of rye bread, but have more sourdough to use … ah, the English muffins are all gone – I should make more … in the meantime the rye bread will get dry, etc. I will give at least one bread away tonight at my German GNO!!!

By: Jacqueline

Jacqueline — Wed, 14 Oct 2009 17:26:51 +0000

I’m with drfugawe – will you send me your extra bread if I pay for the USPS flat rate box? That Sunday (and Monday, and Tuesday, and…) lunch looks pretty darn tasty!

By: Captain Batard

Captain Batard — Tue, 13 Oct 2009 23:25:30 +0000

Sounds like you are making bread non-stop…
The buckwheat levain sounds very interesting!
Have fun…

By: Madam Chow

Madam Chow — Tue, 13 Oct 2009 20:54:06 +0000

Please send bread to me. I’ll take it off your hands, ’cause I’m nice that way!

By: Adriana

Adriana — Tue, 13 Oct 2009 13:23:57 +0000

Not long ago, the SFChronicle had an article and a bunch of recipes about what to do with left-over bread. What I am curious to know is the various intensities of sour-dough, from very sour to mild. Did you cover that in class? If so, can you let us in on the subtleties? Thanks always.