Thanks for the nice comments. JessicaV, I was really surprised at how the oiled knife just glided through the dough. May an expert breadmaker will shed some light on deflation. That wouldn't be me! Sharon, we like this bread a lot. I only had light rye flour so the rye flavor was subtle but the vinegar and sour cream really add to the taste. I didn't have caraway so subbed a scant teaspoon of fennel seed which I ground course (measured the seed and then ground). I hope you try it. I am really pleased with the results of using the bread machine for the dough and then baking in the oven. I had stopped using my breadmaker years ago because I didn't like the way it baked the bread. I hope others will dust off vintage macines, Lee Here is the recipe that Laurie posted: Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

This is information from The Cook's Thesaurus (link below): Substitutes for one cup sour cream: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. (Adapted from directions in the Joy of Cooking by Marion Rombauer Becker and Irma Rombauer. See my sources.) OR blend one cup cottage cheese plus two tablespoons lemon juice plus two tablespoons fat-free mayonnaise plus one-fourth cup nonfat buttermilk (adapted from a recipe in the New Laurel's Kitchen Cookbook) OR Combine 7/8 cup buttermilk or yogurt plus three tablespoons butter or margarine (From a Gateway Virginia recipe. See my sources.) OR one cup buttermilk OR one cup well-drained yogurt (if making cheesecake, use whole milk yogurt) OR one cup sour milk OR let stand for 5 minutes: one cup evaporated milk plus one tablespoon lemon juice or vinegar OR jocoque OR smetana (lower calories) I would caution when cooking with yogurt \- it will separate if allowed to boil. Separating doesn't affect the flavor, just looks, and it can be prevented by using flour, cornstarch or arrowroot in sauces. Yogurt (or kefir) can be substituted for sour cream in nearly any recipe, in my experience. I use homemade kefir (drained at least 30\-minutes) all the time as a substitute for sour cream. \-Grainlady Here is a link that might be useful: [Cook's Thesaurus \- cultured milk](http://www.foodsubs.com/Cultmilk.html)

If you take sour cream and put it in a cheesecloth and let most of the water leak out, you essentially have cream cheese. Except that yours doesn't have starch, guar gum, or any of the other stabilizers/additives. So that's a great way to do it. Or you can use yogurt and do the same thing. Whatever you don't use, you can form into little balls and submerge in olive oil with some herbs.

From Google: Step 1 Check the sell-by date on the container of whipping cream. Whether opened or unopened, as long as it has been refrigerated continuously, whipping cream should be good for three or four days past the sell-by date by conservative estimates -- some sources say up to one week. However, if you've already whipped the cream, it only lasts about a day in the refrigerator. Step 2 Use your senses to inspect the cream. If you see signs of curdling or lumps, or if you smell a sour odor, the whipping cream has gone bad. Homemade whipped cream made from liquid whipping cream will begin to deflate and re-liquify, separate or turn yellow when it expires, in addition to curdling or developing a sour odor. Step 3 Keep your whipping cream refrigerated continuously to prolong its life, and consider freezing it in an airtight container if you won't need it soon. To successfully whip frozen and thawed whipping cream, shake the container thoroughly to re-emulsify the butter fat. To freeze homemade whipped cream, spoon it onto a baking sheet in individual mounds, freeze and then transfer to an airtight container.