Old World breads boast layers of taste - latimes.com

Here's a great, long story on rye, and baking sourdough rye, from the Los Angeles Times.



Check it out.  I am into sourdough rye right now, will post my pics and techniques shortly.  I will try a longer, cooler bake next time, since the article suggests that unbaked rye breads were put into the oven after it was turned off and allowed to sit overnight while they baked.

Old World breads boast layers of taste - latimes.com