The German Whole Rye crumb Very slightly gummy even though I baked it to 107F. The crust hasn't flown and it is absolutely delicious. Soakers were black sesame, flax, cracked rye and added toasted sunflower seeds.Patsy Log in or register to post comments8 commentsView post
German whole Rye From Maurizio Leo's The Perfect Loaf. Baked this morning - will slice tomorrow to see if I've avoided the dreaded flying crust Log in or register to post comments6 commentsView post
