I've just started a rye sour as I have borrowed "The Rye Baker" by
Stanley Ginsberg fron the library. At first sight it seems to be
excellent and worth acquiring but reading the first recipe reveals an
appalling level of errors that careful proof editing would have
corrected. I intend to bake some of the recipes hoping that I can spot
any mistakes before getting a lousy result.
This is the sort of book where the one and two star reviews on Amazon
should be taken seriously.