Name: Jewish Rye Bread
Yield: Makes 2 loaves
Ingredients: ½ tsp ground caraway; ¼ cup [95 g] day-old bread, preferably rye, torn into pieces; ¾ cup [175 g] water; 1 cup [125 g] medium rye flour; 1 Tbsp [20 g] fine sea salt; 1 cup [110 g] medium rye flour; ¾ cup [175 g] water, room temperature; ⅛ tsp instant yeast; ½ cup [70 g] coarsely chopped onion; 1½ tsp caraway seeds; 3½ cups plus 1 Tbsp [500 g] all-purpose flour, plus more for dusting; Cornmeal, for dusting; ½ cup minus 1 Tbsp [105 g] water; 1½ tsp instant yeast

This recipe takes some planning—start two days before you want to serve it. The first two days will be to get your rye sour starter going and the third day requires 5 hours to make the bread and cool it before serving.

Seem like a lot of preplanning? Know that nothing about it is hard, other than it not being instantaneous. The inconvenient aspects of many recipes are the steps that take a food from good to great. The rye sour is an example of this, as is using “old”—rye bread from