The Detmolder method of making sourdough rye bread, developed in Germany, develops the dough over a period of ten days.
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Q16: Rye breads favor a low initial oven
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Q20: In most bakeries, the practice of saving
Q22: In the Detmolder system, the sourdough is
Q23: Historically, rural people throughout Europe baked daily
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Q25: Old bread is incorporated into a fresh
Q26: Matching
-_sourdough
A) contains much that is still fermentable;
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