A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.
I grew up spending a lot of summers in wien visiting my family. I’d have rye toast bread with cherry jam every morning but ever since I moved to the states I’ve never found bread that tastes as good as there. Does this cookbook produce rye bread that’s spot on what I’d get in anker / billa or better bread places?