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  • That's the trade off. The further you get from a long aged starter, the closer you get to a plain rye flour loaf.

    Our starter is pretty stiff and after about 6-8 hours we get a good flavour from it. We don't fridge ferment though. Might do if we do the sourdough version.

  • Interesting, that prob explains my rather dull rye loaves.

    So for anything with rye, long cold fermentation is key? Or just long?

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