Describe how to prepare a rye sourdough.
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Q23: Historically, rural people throughout Europe baked daily
Q24: A hot rye-flour soaker (used in 80
Q25: Old bread is incorporated into a fresh
Q26: Matching
-_sourdough
A) contains much that is still fermentable;
Q27: Matching
-_dough docker
A) contains much that is still
Q28: Matching
-_Detmolder system
A) contains much that is still
Q29: Matching
-_Vollkornbrot
A) contains much that is still fermentable;
Q30: Matching
-_old bread
A) contains much that is still
Q32: Describe the three-phase Detmolder system of rye
Q33: What use is there for old bread
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