enzyme

A couple of days ago, I posted here about my failed attempt to make a 100% rye bread. I had followed a recipe by Hadjiandreou, and experienced some problems: I had a gummy crumb and flying crust. I received many helpful comments from the users of this community. The "post-mortem" of the bread suggested that the reason for my problems was excessive enzyme activity. There could be various causes for this (e.g. bad flour quality, insufficient acidification, etc.).