Some say the starter should only have rye flour and water as ingredients, but I used a few slices of
stale rye bread to speed up the process and that worked beautifully.
You don't see most of what I eat online and most of my meals are far from beautiful, I often eat quick cook porridge for dinner, jars of peanut butter with a spoon for breakfast, tubs of hummus with slightly
stale rye bread on the tube for lunch and a few too many trays of not - quite - right brownies when I'm recipe testing.
Not exact matches
Sliced
bread (sic) a centimeter thick
staling on forty surfaces fit for soggy sandwiches real
bread excels all this high top, Vienna, cob baguettes three times daily
breads poignant as a sob Jewish
rye and German brothers from the hob Tall grass waving gluten foreshadowed cultivation its unbloody....
4 slices
stale or lightly toasted
rye bread, cubed 3 tablespoons olive oil 1 cup thinly sliced red onion 2 cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and mustard powder Black pepper and sea salt to taste 6 cups chopped spinach 1 (14 - ounce) package soft tofu 1/4 cup vegetable broth or water 1/4 cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric