Hi Barb,
I made this recipe when you first came out with it and it was wonderful. Since then I kind of forgot about it in favor of using our bread machine. As many of us, finding myself with a bit of extra time, I thought about your wonderful Jewish rye recipe. I still have my sourdough starters Gertrude (rye) and Heathcliffe (white) that I use along with a bit of instant yeast in the machine. I just use it for mixing and then shape and bake it off in the oven. I know the sourdough purists out there would cringe at that, but the time saved is worth it and the flavor the sourdough gives is awesome but without the sometimes inconsistent results from all sourdough. I also was fortunate to receive a grain mill for Christmas so I used some fresh milled organic rye berries in the pre-ferment. (Don’t worry – I still use a lot of KA flour as well). I also baked it in a clay baker per your instructions. I wish I could post a picture – it came out awesome. The crust and crumb are wonderful and the taste is really terrific with an earthiness and faint sweetness with the right hit of caraway. Thanks for your excellent recipe and the explanations. I don’t think I’ll wait so long to try it again!

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