My goal is to have a rye bread that tastes like New York. My favorite recipe is the one from Artisan Bread in 5 ( http://www.thefreshloaf.com/node/5621/jeff-hertzbergs-delistyle-rye ), making sure I use the cornstarch glaze and adding a generous amount of your Deli Rye Flavor. I use almost the maximum amount suggested for the amount of flour in the recipe. I bake it as a 2-lb. oval, adding extra baking time, rather than a 1-lb. loaf. I find that that size loaf gives me much better sized slices for sandwiches, a must when my SO went to all the trouble of home curing tongue or pastrami. The reviews for this bread have been outstanding and it's won a first at the State Fair. I'm sure the Deli Rye Flavor is what makes the difference.

• Reply