Hi,
During this lockdown I have been making this bread for all of my family and friends. My family used to own a retail bakery in Buffalo, NY and this recipe is the closest that I have found to duplicating the rye we made in the Bakery. I do add more caraway and also a couple of tablespoons of onion powder which is what we used to give it our signature flavor.

My question is why do we add the old bread soaker? I know we did that too. I asked my friend who went to the AIB and he has no idea. I have to make a loaf just for the soaker and was wondering what would happen if I left it out? I do not want to waist a loaf finding out so I thought I would reach out to you.

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