Sourdough Rye Bread

I craved tangy rye bread long before I started working with sourdough—or discovered a meatless Reuben. Get sourdough and vegetarian recipes at TwiceasTasty.com.
I was on a mission to make a tangy rye bread long before I started working with sourdough. It all began when I arrived in St. Petersburg, Russia, on one of the coldest days on record. I’d just come from Norway, where I’d fallen in love with gjetost, a whey-based goat cheese that’s the color of caramel, has the richness of fudge, and melts on your tongue. Before leaving the country, I splurged on a log so large you can’t find it in the States. It was usually served with dry crispbread in Norway. Once I was settled in Russia, I discovered my favorite pairing for the cheese: Russian black bread.

The rye bread I ate in Russian bore little resemblance to what’s typically labeled “Russian rye” in America: no instant coffee, no cocoa powder, no caraway, no corn syrup. It was simply flour, water, and salt, all leavened with a sponge or starter. In other words, a sourdough bread. The problem was getting a recipe. Bread was subsidized when I was in Russia; a rye loaf cost 33p (about $1), and no one I met in the city was making it at home. The bakers where I bought my bread clearly thought I was a crazy American when I asked for the recipe: they started spouting ratios I could barely understand that seemed to start with about 50 pounds of flour.
Learn to make Sourdough Rye Bread and Gorgeous Grilled Cheese

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Winding Down Year 3

What happened in the third year of Twice as Tasty, what can you expect in 2019? Learn more at TwiceasTasty.com.
Twice as Tasty grew mightily this past year, online and off. As 2018 winds down, indulge me in looking back at a third year of Twice as Tasty—or skip down the page to read about the year to come.

The blog grew by one new post every week this year. The Recipe Index now lists more than 200 recipes, and I’ve created 30 pages related to techniques for preparing, storing, and eating well year-round. The number of email subscribers, WordPress and Facebook followers, and companion Facebook group members continues to grow, with every day bringing in more people to learn about good food.

It’s hard to believe Twice as Tasty workshops have been running for just shy of 2 years: There are now 25 topics to choose from, and I’m always creating new ones as people say, “I’ve always wanted to learn how to make….” Even more people have brought me into their kitchen to create homemade appetizers and dinners through Twice as Tasty Live.
Read more about what to expect in 2019