http://weightloss-slim.fit/node/28463/jewish-sour-rye-greensteins-secrets-jewish-baker%3C/a%3E%3C/p%3E%3Cp%3E%C2%A0%3C/p%3E%3Cp%3EThe above bread is perfect in terms of crumb and external appearance except that I'm looking for a rye that was made by a Polish bakery named Szypula's which is sadly out of business. Back in the late 60's and early to mid 70's, my father and I would stand outside for up to an hour to get this marvelous bread straight from the trays. These were very dark but not closed grained. I know they used a fermented sour starter and it took days from start to finish. In terms of color this is very close but otherwise, like the bread I linked to. Molasses? Maybe but after almost 40 years the exact chewy texture, taste and smell is something I don't remember precisely. Ideas? Log in or register to post comments
