Sourdough Rye Breads

Bread is revered in Hungary, perhaps as in no other place in the world, and country folks still call it “life.” As a child, if I dropped a slice of bread, I had to kiss it before eating it. It’s interesting to note that [my mother] got her starter from her mother in 1921, when she married my father, just as her mother must have gotten it when she married my grandfather. So the bread we ate had a micro part of the past centuries.

—George Lang, from The Cuisine of Hungary