Bread

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dancing james in reply to @i_am_lono

Did you use a plain flour starter or one only made with rye?

Am just wondering where the gluten came from to give the bread so much structure. My experience of 100% rye loaves is almost no rise at all.

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i_am_lono in reply to @dancing james

Starter is probably 60% plain, 40% rye at this stage. Took an age to come together so when shaping I added a fair whack of bread flour to it

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