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From: Wooly on 5 Nov 2005 16:45
On 5 Nov 2005 16:28:42 -0500, hrubin(a)odds.stat.purdue.edu (Herman
Rubin) spewed forth :
>One can make leavened 100% rye bread. It takes more care
>and more kneading.

Yep, one sure can, please introduce me to one who can :)

I've tried off an on for years, using freshly-milled flour a good
sourdough culture as the leaven. I can accomplish sour quite well but
no matter how long I leave that stuff in the KA to knead or how many
ferments and punch-downs I've yet to produce anything that I'd call
"bread". My rye crackers are pretty good though...

+++++++++++++

Reply to the list as I do not publish an email address to USENET.
This practice has cut my spam by more than 95%.
Of course, I did have to abandon a perfectly good email account...
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