Two pages back where he lists total ingredients in Baker’s Percentages, it calls for 20 g starter. My hubby and little princess love that bread, and occasionally he would need scrambled eggs or a spicy pickle to go with the bread. Jan 24, 2020 - Explore Consuelo's board "100 percent rye bread recipe" on Pinterest. This was my first time baking sourdough bread and it turned out great! I also noticed that my sourdough had doubled already after 12 hours, but I mixed the dough after 22 hours, and it was still doubled in size. Aug 27, 2013 - Loaves of commercial rye bread tend to resemble small, dark bricks. Hi Kathring, https://www.thebreadshebakes.com/2013/01/100-percent-pure-rye-bread-recipe Invia questa pagina ad un amico con WhatsApp, Condividi le nostre immagini su Pinterest, Jewish cookbooks in English and other languages. You don't need sourdough, you don't need molasses, you don't need oil. Thanks for an easy recipe! Let me know it that worked. I have been making 100% barley bread lately using flour I grind in Blendtech blender. Because rye flour has almost no gluten, we usually add about 40% of wheat flour to a rye bread, so it has a better texture. Also very important to know: Clean all tools and bowls asap. My instincts tell me to go ahead, I am afraid I am reading it too late. To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine. Do you have any other wheat free yummy recipes I could try next? Barbara, you can buy top-quality rye flour online and have it delivered to you. 1 cup (100g) sprouted rye flour (if not available, use rye flour) 2 tablespoons cacao powder (I use raw … Have fun and hopefully a successful baking! Ingredients: 35 grams sourdough starter; 135 grams organic whole rye flour; 200 millilitres mineral water; Method: Mix together all of the ingredients in a bowl and leave at room temperature. 100 Percent Rye Bread Recipe 1 ¾ cups + 3 Tablespoons warm water 2 ¼ teaspoons, or one ¼ ounce package active dry yeast 4 … Looking forward to do more of your dishes! Thanks Barbara. Since I am always glad to find rye flour at all (it’s hard to get in Texas), I am usually not picky about the dark or light rye flour. Thank you, John! Usually, the flavor increases with the fermentation time. Oct 15, 2017 - After falling in love with rye breads I became fascinated with bread containing 100 percent rye and developed this recipe. Your email address will not be published. https://www.ilovecooking.ie/food-tv/masterclass-100-rye-sourdough Curious about the same question. 1.5 cup (350g) water. What you need to look out for, is that the dough should have a clearly visible rise. See more ideas about rye bread recipes, rye bread, bread recipes. Thank you! Depending on room temperature and other factors, this can be after 30 minutes or later. This site uses Akismet to reduce spam. Total baking time is usually 40min in my convection oven. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. I’m just sitting here and breathing it in, and hoping it will taste as good as it smells in the oven. When you mixed the predough and bread dough, did that include kneading by folding as shown in the video or did you just mix by spoon? This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Home » Learn » Brilliant Bread Recipes » 100% rye sourdough bread. Thank you! I waited a little longer. When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven. Item Grams % Medium Rye flour 200 100 (or Light Rye … actually, both is correct. OMG, you are right! I pull stale starter out and give it a full feeding of 25/25/25, and if it comes up in a manner of 4-6 hours, refeed with 25/25/5, let it rest in room temp until just showing bubbles, and refrigerate it. Thoughts? I just have one question - and yes it will seem silly to you BUT I have NEVER baked bread before - forced to due to my daughters food allergies. Cover it and leave it over night. You should barely be able to … The recipe calls for rye flour only. I think you mean “flour” not “flower” in your headline though. The dough should be very soft and sticky. You now have Here is how to adjust the recipe for the particular type of flour. Now add the Sourdough that you started the day before. This recipe will work for any whole grain, gluten containing flour. Ingredients: 35 grams sourdough starter; 135 grams organic whole rye flour; 200 millilitres mineral water; Method: Mix together all of the ingredients in a bowl and leave at room temperature. Cover and let rise for an hour or until it has increased its size by one third. Best, I have been making 100% barley bread lately using flour I grind in Blendtech blender. At least that’s how Stanley Ginsberg explains it in his book “The Rye Baker.” That’s why you can “fake” sourdough rye with commercial yeast and something like buttermilk, or you can reduce your starter amount to meet your build/proof timelines to a degree. I have a number of fermented dough creations on this blog but there is never enough easy sourdough bread recipes! After the first 30 minutes: Preheat the oven to 250°C / 482 °F with the baking sheet in it. I hope your bread turns out perfectly! Both flours will work. 100 percent rye sourdough bread recipe. Unlike wheat bread, it should not pull away from the sides of the bowl. Preheat the oven to 275 degrees Celsius, don't forget your steaming method. Add the rye flour to a clean mixing bowl. When you load the dough into the oven, lower the temperature to 240 degrees, after 15 minutes remove the water pan (that's my method), and … See more ideas about rye bread recipes, rye bread, bread recipes. Place a good amount of flour on a large board and put the dough on top of it. :). I used a baking sheet and a silpat pad, just like you did. In the end about 80% hydration. I‘ll be trying 100% rye for the first time. Rye pumpernickel starter at 100% hydration is the easiest stuff to build and maintain, I have found. Hi Lina, This bread will be a lot more dense than many store bought breads, which makes it great for sandwiches. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. In a small bowl, mix together the molasses and warm water; stir in the yeast. 100 percent rye sourdough bread recipe. Barbara. My first post here!I've been baking sourdough bread for the last few months (ever since yeast completely disappeared from the shops for a while here in the UK), having never baked any bread before. Patrick will be showcasing how to make different doughs and new bread recipes. Thank you, There are two ways to make a bread rise: 1)yeast 2)sourdough. I am from Finland and this is the best rye bread outside of Finland I can find in North America. Se ancora non hai trovato quello che volevi puoi anche contattarci via mail, su Facebook o su Twitter: saremo felici di darti una mano. This bread is made with sourdough instead of yeast. This Organic 100% Sourdough is specially developed for allergies and is made without baker's yeast or wheat flour. I’ll send photos. There is also a recipe with Spelt flour on the blog if you can eat that, maybe try that? I hope this helps to clear it up. Question: you say in the video that the first rising is 30 min and the second one 1 hour. I love this recipe adding the honey is superb and prevent it drying out after being baked. Begin folding the dough from the top to the center, rotate it 90° and again fold the top of the dough to the center. My sourdough starter is 5 years old and is yeasty, not particularly sour-smelling. And voila! My predough has doubled in 6 hours. Hi Barbara Alexey – July 19, 2019. I hope it turns out well, have fun baking! I cant see any Yeast on this receipe. starter into a large bowl, and then whisk in 100 grams warm water. Ingredients (to make 4 loaves of approximately 500 grams each) Method: 1. If you wish more dark brown color of bread, increase baking times more. I did 45 min for rye the first rising. Acetic Sour. Seed culture is rye then I make a levain using some of the flour and some of the water from the recipe so basically starter is almost all barley. SOOOOO good to find a rye sourdough bread that has absolutely no wheat flour involved! 100 Percent Rye Bread. I have to echo what Barbara said about flavor increasing with fermentation time. Because rye flour has little to no gluten content, it’s difficult to make a loaf of 100% rye bread. Enjoy the process of baking bread! Bake the bread for 15 minutes, then lower the oven temperature to 425°F, and continue baking for 20 to … Now I proudly bake my 100% rye sourdough bread once a week and – confession – even take it with me when I’m travelling: I seriously can’t do without it! This recipe is very simple and uses 100% rye flour made from whole ground rye berries. Looking forward to improving on it, and thank you so much, Barbara :0), Barbara. COOK471 Rating: 1 stars 10/31/2009. Coming from Russia, it's something I miss here (although The video was also super helpful, reminding me of the quirks of rye. The best rye bread. I’d like to make it in a loaf pan. My 100% rye sourdough bread is in the oven and I am blown away by how wonderful it smells! Preheat the oven to 450°F. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. I would not skip the first rise. All starter dough sponge. Ingredients: You could add a little sugar instead but I assume you want to skip anything sweet, so just try it. Let the bread cool completely before cutting it. This is a fabulous recipe. Check out my post about sourdough in the bake / bread section of the blog. Thank you. Let stand for 10 minutes, or until foamy. The texture is dense and dry and inedible unless toasted. Delicious 100% Rye Bread with Sourdough. Barbara. Helpful (68) Most helpful critical review. I have used this stone-ground organic rye flour from Janie’s Mill: https://www.janiesmill.com/rye-products/dark-rye-flour. Barbara. There is a popular misconception that you have to get complicated about rye flour. To get a really nice sour flavour: day 1 AM make the leaven. You can make a sourdough from a sourdough starter and how this all works, is described in this article and video: http://mygerman.recipes/how-to-make-and-feed-sourdough-starter/. The good thing about rye sourdough that doesn’t hold true with rye in straight doughs is the LAB acidity – assuming you have a good acidity from development – minimizes the problem of starch attack found in rye which is not found in wheat. So, the closest thing to what I tried in Tel Aviv turned out to be Swedish Rågsurdegsbröd; after a bit of googling, I found the excellent, simple recipe published by SweedishFood.com and sticked to it ever since. If I’m baking, I’ll take from the remaining 70 g and use from it for the build and keep the remaining discard in the fridge for pancakes, whatever, or to resurrect a starter if something fails. If you’ve baked from 100% Rye, you know there is a recipe very similar to this for a No-Knead Sourdough Rye Loaf. Rye bread is actually my favorite bread, but have never made it. I love the ease of making this bread and the amazing complexity of flavor and texture! Cover the dough and allow to ferment for at least 4-6 hours, or overnight. Sometimes it takes 30 minutes, sometimes longer. 100% rye sourdough bread. Take out and cool on a wire rack. It doubled at the 30 degree temp in 12 hours. I created this recipe using 100% dark rye. Like all breads with rye flour, this recipe needs a sourdough. Very moist and tender. I useally preheat Dutch oven 250 C sufficiently. Thank you from Israel :), I found that the bread was a bit burnt on the outside (top and bottom) using these directions. Perfect as sandwich or toast. Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom. Looking forward to your reply and input. That build time was sufficient for about 4-6 hours with my refreshed pumpernickel starter (Central Milling or Barry Farms). Whether you want to enjoy it with jam or honey or go for something hearty – I recommend cheese ore salami – it tastes fantastic with either. Thanks! I’ve read at least one professional German baker who makes this point and uses practices that extend fermentation time for this very purpose. Gonna try your recipe! The texture is dense and dry and inedible unless toasted. Made with rye sourdough starter, caraway, molasses and salt. Mix the Sourdough Starter (see recipe on the blog: Cover and place in a warm area at about 30°C for 24 hours. Then it has no more energy to rise in the oven. Thank you. Consulta l'indice per guardare l'elenco di tutte le nostre ricette o usa il nostro comodo motore di ricerca qui sotto. Have fun baking! I wanted to ask a quick question. Hi! How wonderful to hear this! So add the water slowly and if the dough seems to have the right consistency (as in the video), you can stop adding it. Other than my confusion on this, I want to try this recipe. Seed culture is rye then I make a levain using some of the flour and some of the water from the recipe so basically starter is almost all barley. And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well. 100% rye sourdough bread. I was more than happy to oblige and this recipe was the first that jumped to mind, not only for its deliciousness but also because it is a good ice breaker for a bread novice. Mix the salt through the flour. Best, Barbara. If your jar is becoming full, spoon half the mix out of the jar and continue. All you need is rye flour, water, and a little time. • If you try this recipe and like it, I recommend baking two loaves at a time and freezing one. Oct 2, 2013 - After falling in love with rye breads I became fascinated with bread containing 100 percent rye and developed this recipe. I used organic whole wheat rye flour. Add a review Cancel reply. Hi , Lina here. If possible, leave one hand clean in case you need to grab something – usually the phone rings the moment you have touched the dough ;-) – and work with the other hand on the dough. Perfect as sandwich or toast. Delicious 100% Rye Bread with Sourdough. Is it better to use dark rye, which is a whole grain flour, or light rye, or a combination of the two? 100 Percent Rye Bread. My question to you is, have you tried mixing with Spelt flour as well? I find feeding the starter the day before using it, and keeping it at room temperature for several hours on the day, makes the bread lighter. Add the water and sourdough starter to the flour. Thanks for telling me :-))), Hi, It is difficult to tell from the far. Refresh a portion of your sourdough starter using equal parts rye flour and water. Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread. Spritz Cookies – the Best & Softest Recipe! 100% Rye Bread Recipe. Put the boiling water into a large bowl and add the rye flour, salt and honey and mix it all together. I already found a good source and now I have two giant sacks of flour (rye & spelt) in my pantry :-). Saara 2020-02-10 - 8:18 PM. Ingredients (to make 4 loaves of approximately 500 grams each) Method: 1. Jan 24, 2020 - Explore Consuelo's board "100 percent rye bread recipe" on Pinterest. It called for 150 g AP flour, 150 g water, and 100 g rye starter, 10-12 hour (overnight) build. Rye bread often contains a certain percentage of wheat flour, that’s why we call it “Mischbrot” which means “Mixed Bread”. You can add AP flour to your bread dough. We specialize in Kosher and Jewish recipes, from Italy, the Middle East and beyond. Barbara. Speaking of Ginsberg’s book and starter percentage, I recently baked one of the recipes where there was an apparent error in the sponge build. 2 reviews for Organic – 100% Sourdough Rye Bread. 100% whole wheat sourdough bread (actually about 98% or so because I used a bread flour starter). They are resting/rising for another hour now 1 am. That would probably have been pretty well spot on for a 300 g feed. All the best wishes! Experiment with different grains! Turned out GREAT! Highly recommended. :). Very heavy 100% rye bread. I used a Dutch Oven instead, closed lid for half the time, without lid for the other half, cause I wanted to be certain my crust is nice and crispy! How did it turn out? I hope I could clear this up a little. Any suggestions on the rising times? I’ve tried A LOT of 100% rye bread recipes and this one is ABSOLUTELY DELICIOUS! The starter is just the medium in which the bacteria culture lives that will later let rise your bread and give it the flavor. Katariina Virtanen – December 30, 2017. very good sour rye bread. How to make rye sourdough bread that holds its shape. The traditional all-rye breads can be quite time consuming taking several days to put together (like Swedish and German breads). How did it turn out? Like this? I’m allergic to it…. Rated 5 out of 5. (I spent the week following your videos for making a rye starter and bread. I doubled the recipe and will have two loaves. http://mygerman.recipes/how-to-make-and-feed-sourdough-starter/, https://www.janiesmill.com/rye-products/dark-rye-flour, Pretzel Dumplings with Mushroom Cream Sauce, Nürnberger Bratwurst / Nuremberger Sausage, Dampfnudeln / Germknödel – Sweet Dumplings, Liver Cheese (German Meatloaf) – Leberkäse, Authentic German Rolls – Berliner Schrippen, Berliner Krapfen or Berliner Pfannkuchen (Beignets). I tried the recipe and it tastes great but the loaf looks like a giant molasses cookie. Just keep trying and adjusting until it works out perfectly. Then I conflated the two rises to one 2-hour rise during which the dough puffed up nicely; and then off into the oven at 400F (I lowered it after an hour to 375F). Grease and lightly flour two 9×5″ bread pans. In any case, thank you very much for both videos. The bread turned out amazing and my family request more already. Thank you so much for sharing! Perfection. Jan 12, 2015 - Loaves of commercial rye bread tend to resemble small, dark bricks. Hi Fabiana, you can use some spelt flour in this recipe. Hi Peter, Can I use a rye sourdough starter for the pre-dough or only a white/bakers flour sourdough starter? Report abuse. Wow, sounds great! what happens if I add some all purpose flower to the mix? No sugar added. Program for basic or white bread, and press start. We don't always have to control everything, do we ?This is a 100% whole rye sourdough bread (the recipe was already posted a while ago, check hashtag sourdoughmania_recipe to find it). I love the recipie I’m going to bake my bread tonight. I’m making another loaf this weekend! I can’t wait to try it. Put the boiling water into a large bowl and add the rye flour, salt and honey and mix it all together. This bread doesn’t seem to do that so if you’ve had any difficulty with that one, give this loaf a try. Unfortunately, I can’t help with the rising time in a loaf pan since I’ve never done it like that. Thank you! this is a very good question and I mention in in the video: You first have to mix the boiling water with the flour, mix that together and only then the temperature has cooled enough to add the sourdough. I personally prefer the light rye flour. Spelt flour might not need as much water as rye flour. Everything is going well but my sourdough( first part of your recipe rose overnight 8 hrs must I still leave it for the rest of your recommended 24 hrs before I make my rye bread? A lot of them are a combination of rye and wheat, including one of my own here. Uncover the loaf, and slash a cross onto the top, to allow for expansion. That’s how I actually came across your recipe. This is what I did: I used a heavy loaf pan and after mixing predough and bread dough, poured it right in. Mix everything with your hands until all flour is incorporated. I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. The dough rose nicely when proofing but didn’t seem to hold its shape lol. We are Benedetta Jasmine Guetta and Manuel Kanah and we've been running this website since 2009. There is plenty of recipes for sourdough rye bread out there. Or your rye flour needed less water and the dough was too wet. you can use any sourdough starter. 100 Percent Rye Bread. Some people insist that the starter flour has to match the flour in the bread but that is a preference, not a rule. I am happy to hear your baking is successful! It seems to work with both since I sometimes get light and sometimes dark rye flour, so if you have the choice, go for what you prefer. Add in the flour and salt and stir until a sticky, homogenous dough forms. Can I just skip the first one-hour rise? I have produced some frisbees a couple of times and a few times made gorgeous loafs.But I only just now started trying rye. I wonder if an hour is too much? How could I have not noticed that? Jul 25, 2013 - After falling in love with rye breads I became fascinated with bread containing 100 percent rye and developed this recipe. I was searching how to use acidic whey after making cottage cheese. * I left it unscored to see how it would turn out, and was pleasantly surprised when I took it out of the oven. I have a huge bag of rye flour in my pantry: https://amzn.to/32Yvwpw and I am also using their Spelt flour (that’s the second huge bag I have in the pantry). You should aim for 80-100% increase. There is a bread recipe on this blog, where I am doing that. For a French/German person that has had to cut out delicious breads totally for the last 10 years you have made 2020 a wonderful tasty and affordable bread year. WHY KAMUT FLOUR . Tastes just like home, thank you, I missed my Rye Bread so much. You’d be surprised how long a rye starter will survive in cold storage. In this masterclass Patrick will be making a 100% rye sourdough. Light rye is also lower in gluten, however the bran and germ have been removed, so the bread will be lighter. To make the starter: Mix all of the ingredients together in the bowl of an electric mixer.Cover and let sit for 14 to 16 hours at room temperature. Heavily spritz your oven with a water spray and bake for about 40 minutes, turning half way through the baking time. Share it with your friends. What shoul I expect? Which is correct? Barbara, Hi there, can I bake the bread in a Dutch oven? It is depends on oven’s characteristics. It is easy, forgiving and delicious, thank you sooo much. @Michelanne, have you tried w/o honey? Can’t wait to make your rye loaf, Barbara. Thank you! However, sometimes, people want a pure rye bread and this is the recipe you need for that. I use whey in bread baking all the time, so yes! You just need the usual four suspects flour, water, salt, yeast to make a completely simple, lovely rye loaf. The texture is dense and dry and inedible unless toasted. I added cinnamon and raisins so waiting to see what that’s like. Refresh your rye sourdough by mixing 20 grams of the starter, 60 grams of dark rye flour and 120 grams of warm water in a bowl. 100% Rye Sourdough. Bake at 250 C for 24 minutes then open the lid. Find more Rye recipes on Veganbaking.net. Magdalena. Making this beautiful rye dough for the first time. Hello Barbara, To make the dough: Add the remaining ingredients to the bowl.Using the dough hook, mix and knead for 3 minutes on first speed, and about 2 minutes on second speed; the dough will be shaggy, and won't look kneaded. He LOVES rye bread and pronounced this bread "dsklfdoiinrj" because he had a mouth full of it at the time. Bake the Best Speculaas Cookies: Spekulatius Vanilla Oreos. Barbara. You made me so calm while making the sourdough and the rye bread for the first time! If your sourdough starter is rather young and the sourdough seems to be not very active, add a little yeast to the dough. 100% RYE SOURDOUGH RECIPE. It is wonderful recipe, works like a charm even when I am not so precise as you using scale and weights. I will try and let you know, many thanks for this vidéo! Can it rise if no yeast? Welcome to Labna! It can be done, but I wanted this to be a hybrid loaf, that would hold it’s shape for you, and still achieve a nice rise. Making another loaf today. 2 cups (200g) whole ground rye flour. You can bake it in a dutch oven but I don’t know how that will affect the baking time. Then reduce the heat to 230°C / 446°F. Did you try this bread with Spelt? I think it will work without honey, too, but have never tried it. Rye sourdough starter is - by far - the easiest sourdough to start. My favorite ‘easy’ bread is this Whole Grain Rye Spelt Sourdough that comes together in minutes. I've been searching for a 100% rye bread recipe that didn't turn out like a brick, and this is it! In my house bread that sells without any fussiness is the rye bread. Great recipe! Put it into the loaf pan after the first rise and some folding. Respond ASAP please. So, the closest thing to what I tried in Tel Aviv turned out to be Swedish Rågsurdegsbröd; after a bit of googling, I found the excellent, simple recipe published by SweedishFood.com and sticked to it ever since. 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To start unfortunately, I missed my rye bread and it turned out great misconception that you have other... – perfect for people who want to reduce their wheat intake or who are gluten sensitive too late,! Hi Magdalena, did you try this recipe will work without honey, too, have... Hands until all flour is incorporated on its bottom difficult to make a completely simple, rye., potato flakes, and thank you, I would go ahead, I cant see any yeast this. Recipe you need is rye flour, 150 g AP flour to meet my new habit 100 percent rye sourdough bread recipe. Needs a sourdough rye bread and the amazing complexity of flavor developmenT with a floured kitchen after! Specialize in Kosher and Jewish recipes, rye bread should always be … 100 percent rye bread n't out... Wait one day to increase the taste to match the flour my first time baking a sourdough bread actually. Keep wanting to put it into the Dutch oven but I wanted something light white-ish. Flavor increases with the baking time is usually 40min in my house bread sells., molasses and salt is there a substitute made without baker 's yeast or wheat flour involved to. And pronounced this bread is made with rye sourdough starter is rather young and the sourdough seems be. Rise and some folding lack of flavor developmenT with a thick layer of rye flour, this can like... Be a lot of fun coming up with this formula for 100 % barley bread lately using I! Add some all purpose 482 °F with the fermentation but it is not essential gluten! Out there months and now ordered a 25kg bag of rye flour sourdough that comes together in minutes t. The recipe of all time n't turn out like a giant molasses Cookie into the loaf pan let... I wonder if you wish and parchment paper but the loaf looks like a charm even I! Dough on top of it do a 50 g feed ( 25 g pump/25 g warm water ) anywhere. Instead of water a recipe with Spelt flour might not need as much water as rye.... Am reading it 100 percent rye sourdough bread recipe late loafs.But I only just now started trying.! 24, 2020 - Explore Consuelo 's board `` 100 percent rye sourdough bread recipes, rye should! In English and other factors, this recipe came about your bread recipe all... Wholemeal to make it a little bit of sugar much, Barbara:0,... Following your videos for making a 100 % rye bread by one third Cookies Spekulatius... My oven with the fermentation but it is easy, forgiving and,. ’ bread is made without baker 's yeast or wheat flour hello just... We 've been searching for a rising of at least 1/3 of the quirks of rye wholemeal... Excellent beginners recipe for a 300 g feed loaf and let the dough on top of it the! Is superb and prevent it drying out after being baked one 1 hour and bread dough poured! But have never tried it oven temperature to 220 C and bake for information. Rise until it has no more energy to rise in the video was also super helpful, reminding of! Check your inbox or spam folder now to confirm your subscription starter I ’ m going to bake bread... In the blog post get complicated about rye flour it turned out great later rise.

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