Old Skool Rye: THE THRILLING CONCLUSION!

[spiderine]

When last we left our heroine (that would be me), she had set the starter for a heavy sour rye bread. That was quick and easy. Today we'll finish the bread. It'll take about three hours, more or less.

The first thing you have to do is clear your work surface.

Comments

[cluegirl]

Spider, my love, why is there no tip jar button on this post?

Because you put a lot of thought, planning, and effort into teaching us these lovely things, and that frankly deserves compensation if people are in a position to do it.

Consider?

[spiderine]

Hey, if you want to contribute to the Arachnid Beer Fund, go ahead! :)

However, after all the begging I did for my Occupy Work and the trial run of Gonzo Bread Co, I feel really awkward about putting up a tip jar and asking for more.

[ceosanna]

I would nom the hell outta that.

[spiderine]

You supported my trial run of Gonzo, so in a sense you already have. Thanks!

[leafshimmer]

that is one pretty kitty. And two gorgeous hunks o' bread. Congratulations!

[spiderine]

Thank you, but no congrats necessary. Phoenix is enough of a diva already; don't encourage her! ;) As for me, hell, bread perfection is the least I expect from myself. If people don't want to devour my bread I consider myself a failure.

[elainasaunt]

Glad to see I'm not the only one who "lets" the cat sleep on food prep surfaces. When American guests come, I make a big deal of using antibacterial wipes, but when it's just her and me? Pfft. Mind you, my food prep mostly consists of:
- taking microwave dinner out of box;
- putting microwave dinner in microwave.