While we're all spending so much time at home, it seemed like a good idea to try out a new bread recipe. I came across a recipe for a Polish Sauerkraut Bread or Chleb z kiszoną kapustą. Most Polish food blogs make this with a rye sourdough starter, but I found a recipe that ran in the Chicago Tribune in 1989. It only uses dried yeast, something we always have in the freezer. I tend to make keep a sourdough starter only when I plan to make żytni or żurek. Remembering to tend it indefinitely is ...
