I have a confession to make. The primary reason for building a rye sourdough this year was purely and entirely selfish.
I wanted a sandwich.
A good one. A good pastrami sandwich with some homemade sauerkraut and spicy mustard.
My dad cures his own pastrami. Makes his own spice rub, allows it to season/dry-age for several days in the rub, then smokes it for several hours. Oh, and did I mention? I love pastrami.
I made a deal with him that if he made a new batch of his pastrami to be ready when we arrived to visit in Colorado a few weeks ago, I would bring a German rye sourdough and bake him fresh bread to go with it.
And this Polish Cottage Rye Sourdough bread didn’t disappoint . . .