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100% Rye Paperback – March 20, 2015
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About the Author
Shannon is a mama to five small children, homesteader, freelance writer, cookbook author, and fermented-food enthusiast. She is the author of four books: Simple Food for Winter, Simple Food for Spring, 100% Rye and Traditionally Fermented Food. She chronicles her family's off-grid journey at nourishingdays.com. Her latest book, Traditionally Fermented Food, is set to be released in May 2017.
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7/15/2015 -- Since my first review I have tried several of the other recipes and tweaked some by adding my own goodies with equal success. I'm so happy to have found this book!
Since we moved to the US I have been trying to find something else to replace it to no avail. Making good rye bread without wheat flour was a mystery. My husband and I were just bemoaning ( again) the loss of the wonderful Rossynsky rye bread in the UK. Once again I went off to see what the internet might offer. I found this book.and I know this is the answer.. The long brewing of the sourdough and long raising of the bread must be how the English bakery did it. They describe "long baking".
I am off to buy rye flour and get started.
Thank you for all your hard work Shannon Stonger.!