I made the Jewish Rye from the ZB cookbook last year and the sour called for chopped onions (wrapped in cheesecloth), which was unexpected to say the least. (That’s the only time I’ve ever made Jewish Rye though so I really have no baseline for comparison.) Is there a reason it’s not mentioned in this series of recipes? I liked the addition but can see how it might have limited it to savory uses vs. sweet, like at breakfast. Just curious!

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