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kboy in reply to @The_Seldom_Killer

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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Arducius in reply to @kboy

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

I ferment my rye for 3-4 hours at room temp and get good results (see recipe upthread) but as with all fermentation generally the longer you go the more complex flavours you tend to get developing.

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