Happy Anniversary.
I did Jane Brody's Pumpkin-Rye bread again, just a single load's worth without any molasses. I think it came out well, but I haven't had any feed back. I made it for a friend who is diabetic. I also did a sugarless pumpkin cream cheese spread to go with the pumpkin-rye bread.
I also made maple-walnut granola in the slow cooker. It cooked on low for around 4 hours, and was probably over cooked. Its has a slightly smoked/charred taste. Next time I'll try to cook for around three hours.
I'm starting the sponge to to the Dessert Rye Focaccio recipe tomorrow. I'm going to let the sponge sit for around 18-24 hours to see if it gets sour enough to compensate for the lack of a sour dough starter.
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