Pickle sourdough rye bread
Bread
Do you love cultured foods? Have a pro-biotic "pet" of some sort that needs to be used? This recipe requires a few very niche ingredients, but it's totally worth it! Firstly, this uses sourdough starter. I grew my very own sourdough starter (from Sam Fromertz's instructions on this very site), and have been looking for new tricks beyond the standard white boule. Secondly, I love pickles, especially the fermented kind. I feel guilty dumping the juice down the sink, but there are only so many pickle juice cocktails a girl can take. This recipe solves the problem by using whatever quantity of pickle juice you have (topped off with water) for the bread poolish (see note). Of course the baking kills off the healthy pro-biotic bacteria, but the taste they leave behind is full-bodied and delicious. This bread works particularly well with pastrami, sausages, kraut and beets, but is also delicious simply spread with butter. <br />NOTE: Do not use vinegar-based pickle juice here--just naturally fermented salt brine. The more water you use, the less intensely flavored the loaf will be. You could certainly use all water here if you wanted to.
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