They're giving rye

Went into town last Friday forenoon to get food in for StPs weekend.  Lidl for fizzy water and block Gruyère, Aldi for toothpaste, Dunnes for fish. I don't rate Dunnes, but our Dunnes is next door to a Polski Sklep. A Polski emporium is the only place to find 100g blocks of fresh yeast and you can always be surprised by really good tomatoes or something made of cherries or cabbage. Not cherries and cabbage - that would be a bridge too weird even for me. 

I am always tempted by the array of continental bread but I am only me and I have to keep my sourdough starter frisky. So I can rarely justify a fresh bread purchase when own-self bread awaits at home.  otoh, pumpernickel is shelf-stable for half a year, so I often buy some. Last week I was presented with Two pumpernickels both alike in dignity packaging which cried out for comsumer reports. Accordingly I bought both chleb żytni pełnoziarnisty and chleb żytni pełnoziarnisty razowy and brought them home for label inspection. The difference is whole grain rye meal, water salt yeast vs whole grain rye meal, water salt barley malt extract yeast you can't really get simpler than that and it's all good.  razowy doesn't translate as 'malt extract' but rather 'one-time' [milling] or coarser grain. I have, for the moment, popped both chleby in the armageddon bunker. But _we_ shd get together sometime soon for a tasting.

I am religious about using rye-flour to nourish my starter: they say the LABs prefer it. A key part of my process is to transfer a blut of starter to the final water dosed with a a handful of whole wheat flour to e a s e their transition into a different alien challenging culture. Only later do I add strong white flour and salt and beat everything into submission. You will dance together, you will be mutually supportive and kind.

Dau.II the Foodie reports [✓✓✓] the existence of a new-to-us Georgian flat-bread the size of a medium pizza which is baked in Dublin and distributed to, at least, the Polonez chain.