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Sauerteig Rye Bread


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Sauerteig Rye Bread

Peter B Wolf | Mar 30, 2009 01:40 PM

Name & possible addresse(s) please, of Bakers which actually bake the real German (not just 'Style') Ryebread, made with a minimum of at least 70% rye flour, and sour dough starter, not yeast !!
Molasses colored wheat/rye mix will not do. Anyone ever have "Krustenbrot" or "Bauernbrot" ?
Even Grossingers from way back was not the real thing.
So, anyone, please help.
And I do not care where in the States that Bakery might

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