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Feb 28, 2006 | From the kitchen of Rose

Newest to Oldest...

May 2006: Kuhn Rikon interviews Rose - www.kuhnrikon.com

March 2006: Three Layer Cake interview -
www.threelayercake.com

December 2004: Favorite Lemon Butter Bar recipe -
www.starchefs.com/features/holiday_baking/2004/html/index.shtml

November 2003: Chef in Residence on Patricia Rain's website - www.vanilla.com

October 2003: article on Marcy Goldman’s website - www.betterbaking.com

Lovie Anderson
07/23/2008 11:01 PM

Dianne,

Email me so we can discuss jewish breadmaking.

Thanks,
Lovie

Lovie Anderson
07/23/2008 11:01 PM

Dianne,

Email me so we can discuss jewish breadmaking.

Thanks,
Lovie

Rose
06/28/2006 08:29 AM

diane, i see from your question that you have not checked the errata section of the blog which is important to prevent problems with a few of the recipes.
please be sure to cross out the "add the rye flour" as all the rye flour you need for a good rye taste and best texture is in the starter.
glad you liked the bread even with the extra rye! who knows--you may prefer it that way. great discoveries often come from mistakes (my mistake and your discovery of course!)

Dianne Diserens
06/21/2006 05:47 PM

Hi Rose,
I made the Levy's Real Jewish Rye Bread recipe on page 324 and it was delicious!
I did want to ask you if there is a specific amount of rye flour to add in step 2 on page 326 of The Bread Bible?
I added some extra to make it elastic, but I might have added too much. The bread was still delicious - especially while still warm from the oven...