I dutifully did a google group search and found a note from Alan Zelt
regarding Greenstein's Rye bread. It featured two recipes, both exported
from MasterCook. The first is called "Sour Rye Bread" the second is called
"Rye Sour". The differences appear to be in how the ingredients are
combined; the second recipe being in stages. I assume the first is the
Greenstein recipe and the second is Alan's method for preparing it?

Folks,
I'm much too new at this to distinguish between the two as to which is
better followed. Any suggestions?

Thanks,
Raj

On Mon, 10 Jan 2005 18:29:08 GMT, "Raj V"
> wrote:

>I dutifully did a google group search and found a note from Alan Zelt
>regarding Greenstein's Rye bread. It featured two recipes, both exported
>from MasterCook. The first is called "Sour Rye Bread" the second is called
>"Rye Sour". The differences appear to be in how the ingredients are
>combined; the second recipe being in stages. I assume the first is the
>Greenstein recipe and the second is Alan's method for preparing it?
>
>Folks,
>I'm much too new at this to distinguish between the two as to which is
>better followed. Any suggestions?
>
>Thanks,
>Raj
>

Hi Raj,

I may have this wrong but...

I suspect that the "Sour Rye Bread" is just that.

The other, "Rye Sour" is probably not bread at all. If I
recall Greenstein's terminology correctly, his "Rye Sour" is
what many would call a "Rye Starter." If that is as I
remember, rather than it being a recipe for rye bread, it is
a description for one of the components that will be used in
the other recipe.

I will also mention that the Greenstein book is one of my
favorites. With it, I have made all sorts of breads and
rolls that I remember lovingly from my childhood.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Mon, 10 Jan 2005 18:29:08 GMT, "Raj V"
> wrote:

>I dutifully did a google group search and found a note from Alan Zelt
>regarding Greenstein's Rye bread. It featured two recipes, both exported
>from MasterCook. The first is called "Sour Rye Bread" the second is called
>"Rye Sour". The differences appear to be in how the ingredients are
>combined; the second recipe being in stages. I assume the first is the
>Greenstein recipe and the second is Alan's method for preparing it?
>
>Folks,
>I'm much too new at this to distinguish between the two as to which is
>better followed. Any suggestions?
>
>Thanks,
>Raj
>

Hi Raj,

I may have this wrong but...

I suspect that the "Sour Rye Bread" is just that.

The other, "Rye Sour" is probably not bread at all. If I
recall Greenstein's terminology correctly, his "Rye Sour" is
what many would call a "Rye Starter." If that is as I
remember, rather than it being a recipe for rye bread, it is
a description for one of the components that will be used in
the other recipe.

I will also mention that the Greenstein book is one of my
favorites. With it, I have made all sorts of breads and
rolls that I remember lovingly from my childhood.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."