George Lang remembers that if he dropped a slice of bread, he had to kiss it before eating it.
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Q6: The reason for early venting for rye
Q7: The three distinct characteristics rye sourdough cultures
Q8: In the Detmolder system, the sourdough is
Q9: In the recipe for Horst Bandel's Black
Q10: Black Bread includes all of the following
Q12: Dough folding is not required for sourdough
Q13: As the proportion of rye in a
Q14: Above 50 percent rye flour, rolls tend
Q15: Breads leavened only by sourdough will require
Q16: Rye breads favor a low initial oven
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