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Old 02-14-2014, 03:00 PM   #11
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Exclamation 100% sourdough rye

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Old 02-14-2014, 03:44 PM   #12
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Is that what you were hoping for? How did you achieve it?
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Old 02-15-2014, 05:50 PM   #13
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Careful, Bill. That kind of looks like a recipe.
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Old 02-15-2014, 05:56 PM   #14
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Sorry to have to say this but the loaf in the photo doesn't look very appetising.

Whilst I appreciate that very few writers on the subject know what they are talking about, you will find that they concur in the need to mix rye flour with strong wheat bread flour in order to achieve a bread with decent texture and flavour.
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Old 02-15-2014, 06:24 PM   #15
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Sorry to have to say this but the loaf in the photo doesn't look very appetising.

Whilst I appreciate that very few writers on the subject know what they are talking about, you will find that they concur in the need to mix rye flour with strong wheat bread flour in order to achieve a bread with decent texture and flavour.
Unless you want Scandinavian style rye bread. This loaf probably weighs about a kilo.

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Old 02-15-2014, 09:36 PM   #16
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... the need to mix rye flour with strong wheat bread flour in order to achieve a bread with decent texture and flavour.
Not necessary. Russians make pretty good rye bread, 100% rye that is and it is very good, using starters, or whatever it is called in English. No yeast is used.
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Old 02-16-2014, 09:58 AM   #17
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Hello I'm from Morocco I hope that I will not be a guest heavy you liked this topic and would like to share thank you very much
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Old 02-16-2014, 07:25 PM   #18
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Unless you want Scandinavian style rye bread. This loaf probably weighs about a kilo.

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Old 02-16-2014, 09:55 PM   #19
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I'm very fond of that kind of bread. It just has to be sliced ~2mm thick. It's what the classic Danish open-faced sandwich is made on. You usually eat it with a knife and fork.
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Old 11-14-2016, 02:43 PM   #20
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Are you looking for something like that? IT's a fantastic recipe I use all the time
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