Everyone's a critic

[shewhomust]

durham_rambler, watching me take today's loaf* out of the oven: "It's risen unevenly**. It looks like Cross Fell."

*Swedish Summer Rye, more or less, from the Tassajara Bread Book; high bake, because we were so busy talking I forgot about it.

**It had not risen unevenly. But by the time I put it in the tin, it was extremely sticky, and uneven in shape. An even rise has preserved this.

Comments

[karinmollberg.livejournal.com]

Like this? http://www.kitchenparade.com/2006/10/swedish-rye-bread.php Did you ever try http://www.totallyswedish.com/en/recepies/kavring-dark-rye-bread? It can also be made with Cranberry jam and or dark beer! http://www.odt.co.nz/lifestyle/food-wine/cooking-videos/212701/video-how-make-kavring-bread
Noone shall say, I know nothing of what goes on in the kitchen. Just because I prefer having things there done for me doesn't mean I am not entitled to criticize, however, strange as it sounds, this is not always appreciated by the usually male cook and if overdone, one gets that final phrase with abstruse ideas such as doing it better oneself then which I would never because who am I? However, to Q. the cook is not allowed if one wants to eat results. Next time, if durham_rambler says "Cross Hill" you simply reply https://en.wikipedia.org/wiki/Kebnekaise and present him with a simultaneously but secretly hidden Kavring, that'll make him think. My only objection being a lack of julmust.