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My kingdom for a decent loaf of rye

Ken Hoffman | Jul 18, 200209:00 PM

Where can I find a fresh loaf of real German/Swiss rye bread....I mean those great loaves with thick convoulted flour dusted crusts and inside soft,soft pillow soft caraway speckled bread that tastes sooo good with fresh butter and a thick layer of berry jam smeared end to end?
IMHO, sourdough is exactely what bread should NEVER be--bread should be slighly sweet and comforting to the tongue--not something that makes your face scrinch up like sucking lemons...when bread is sour it's time to throw it out.
Any tips for the real thing, esp. in the South Bay/ Peninsula?

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