I typically make a loaf of sourdough dill rye on Easter because it goes well with leftover meat from the dinner, whatever kind of meat it is. Today it’s close to Easter and I have some fresh sliced turkey from the QFC deli, so the annual rye bread bake is on. Three kinds of flour, sourdough starter and a few secret ingredients mix in with the normal things. There will be a delicious turkey on rye later today.
Of course I will offer some of that giant loaf of rye bread to neighbors who like it. I know that sour rye with caraway seeds isn’t everybody’s cup of tea, though.
Ms Chef in Seattle 