February 22, 2005
Altus, "according to George Greenstein's 'Secrets of a Jewish Baker'...is the secret of good rye bread. Altus is left-over ground-up rye bread, soaked in water. To make altus, cut the crusts from a loaf of bread, soak it in water for several hours, or overnight, under refrigeration. It will keep several weeks under refrigeration. Use small amounts in bread dough, pressing water out of it. This will intensify the taste of the rye bread, make it a moister bread. You will have to adjust the hydration of your dough when you use altus, probably adding a bit more flour."
Posted by BKG at February 22, 2005 04:44 PM
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