Husband is always on the lookout for sourdough rye recipes, and settled on a Danish Rugbrød last week. That is the coarse, very thinly-cut type of rye bread baked in a Pullman pan with added sunflower seeds, flax seeds, and rye chops. It is often used as the base for Smørrebrød, those lovely open faced sandwiches..
The recipe he chose took eight days to make, beginning with the sourdough starter. He meticulously measured things as he fed the rye starter, and by Day 8 he was ready to mix up the bread.
The recipe was poorly translated from the Danish, and the exact steps were very difficult to follow. Husband fussed and fussed over getting all the proportions of everything correct at every step. He measured out everything by weight, and had to covert even the liquids from liters to grams. I served as his calculation assistant, and when he asked me to find out how many grams in a deciliter, I knew we were in uncharted territory.
I remember feeling so lost when the metric system was introduced when I was in elementary school. As I helped Husband with his deciliters, I thought of that and how ridiculously logical the metric system is. Why is this so hard for my American brain to comprehend?
The bread turned out quite well. We froze half and plan to send it to the only two Danes we know for their honest opinion.
What are your experiences with the metric system? Why is it hard for the American mind to grasp? What is your favorite bread to bake? Whose opinion do you value?