Thanks for the bubbles insight! Rye! I love it. It goes in every bread I make. Right now, I'm in my "sprouted & fermented" stage. I sprout wheat & rye and mix it with Sir Bobby Farts-Alot as a different kind of Levain. 😋 I will be thinking of you and your knee. May it all come out perfectly! Just remember....just like with sourdough, we have to be patient and let the body heal in it's own time. Yes, do PT but take it easy. I had rotator cuff surgery in October...and I still can't put the Challenger Pan in the oven by myself. It has the perfect name! It's a challenge for real! Take care!
What a wonderful newsletter. So exciteing to hear about the bread bubble. I have always loved rye whiskey (well not always) and of course Jewish rye bread, toasted and buttered. Get well soon. Hello to Jack........
Thanks for the bubbles insight! Rye! I love it. It goes in every bread I make. Right now, I'm in my "sprouted & fermented" stage. I sprout wheat & rye and mix it with Sir Bobby Farts-Alot as a different kind of Levain. 😋 I will be thinking of you and your knee. May it all come out perfectly! Just remember....just like with sourdough, we have to be patient and let the body heal in it's own time. Yes, do PT but take it easy. I had rotator cuff surgery in October...and I still can't put the Challenger Pan in the oven by myself. It has the perfect name! It's a challenge for real! Take care!
THank you for the abundance of sharing, as always. Good luck with the knee surgery and recovery.
What a wonderful newsletter. So exciteing to hear about the bread bubble. I have always loved rye whiskey (well not always) and of course Jewish rye bread, toasted and buttered. Get well soon. Hello to Jack........