Oysters are in season. How about trying them with a moist rye bread? Add in bits of lemon and cracked pepper like mignonette.While playing with a formula with rye of 69% and high extraction flour at 31%, I spied a mason jar. It’s a home-pickled batch of Meyer lemons in salt and Morroccan spices . I used a wheat levain and only had a bit of whole rye left and topped the rest with white rye, making it a lighter version almost medium blend. Now just got to find and shuck some oysters.
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