Baker Peter Endriss of Runner & Stone makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flavor and aroma. For home cooks, he suggests using cornichon or pickle juice instead.
In honor of the first annual Brooklyn Food & Wine, F&W presents our favorite recipes from Brooklyn chefs. From tacos to fried rice, rye bread to ragu, these dishes represent the history, creativity, and eclecticism that shape this culinary wonderland. Cook through the menus of Brooklyn institutions like Frankies Spuntino and Brooklyn Fare, and make sure to join us for #BKLYNFW in February!