I've been getting a lot of positive comments on the dark rye, so I will have that again. I am still making minor changes to it, but nothing you'd be able to detect unless you were eating them side by side, and concentrating.
Paystreak Brewing is making a Bock for Octoberfest, and have offered me the bottom, unfiltered beer before it gets siphoned off (I don't know the right term) during some stage or other. I will be adding this to some version of the rye, but baked in batards, for an Octoberfest bread next month.
I'll also have Country French, American Sourdough, Whole Wheat, and probably Rosemary-Polenta rounds tomorrow.
See you tomorrow on Main Street from 5-7 PM!