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(Kevintsheehy) wrote in message >...
> On 8/22/2004, Wayne wrote:
>
> >I found this recipe years ago in Country Living. It's always been
> >a hit in our house, and the next best thing to Orwasher's in NYC.
> >I use a >stand mixer to make the dough, not a food processor.
>
> Wayne - thanks for your replies over the last couple of days. I'm
> not much of a bread maker, mostly because there's a lot more
> good bread available than there used to be, so I don't bother.
> But, when I have baked bread, I enjoyed the process and the
> results were at least reasonable - if not great - probably because
> of lack of practice. I will also try Orwasher's to see if they do a
> pumpernickel or dark rye without raisins, since my own tastes
> run more to the savory rather than the sweet side of the flavor scale.
> I'm also going to look around for a pumpernickel or dark rye that
> uses a sour starter base. Any suggestions?

Take a look at rec.food.sourdough. The folks there are very
knowledgeable and take sourdough very seriously. You will find them
very helpful and responsive to questions.

As you may know, sourdough baking is a lengthy process, but more
time-consuming than difficult. You might want to try the following
recipe, as the directions are good, and it's quicker than most.

http://www.thatsmyhome.com/bakery/sp...pumpernick.htm

Wayne