Nice article.

I haven’t tried this recipe, but is has great reviews and uses pickle brine/juice.

http://www.kingarthurflour.com/recipes/sandwich-rye-bread-recipe

And a longer blog post with the same recipe:
http://www.kingarthurflour.com/blog/2011/09/15/sandwich-rye-bread-and-the-secret-ingredient-is/

Yes, Sharon, that is correct. It shouldn’t be too dry at all. Enjoy!

You can add 1 cup of pumpkin puree (unsweetened) to the recipe as written for a pumpkin gingerbread.

Make these with 1/3 cup oats (instead of 2/3 cup) for a thinner, less cakey cookie.

I did this is a 9 in tart shell (prebaked) and it was great! Next time I will cut the sugar to 3/4 cup since the local berries I used were sweet. I served it with unsweetened whipped cream. Perhaps because I used a crisp tart shell - the taste AND texture were still great the next day.

I have to say that I have been using Deborah Madison’s soup cookbook and I really like it a lot. I make a lot of soups, stocks from scratch, fresh herbs, etc. The thing that I am learning from this book is how to make really good soups without stocks - using lentils, bean cooking liquids, etc. She has a lot of interesting techniques for that. I highly recommend the Passato of Vegetable (with chard). In general, I highly recommend checking this book out from the library if you would like to expand your soup repetoire and methodology.

I agree about the rolling pin (of the type indicated). I’ve had one for several years and don’t want to ever go back to the “standard” type.

This looks like it might be really good using whole wheat pastry flour!