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HI I have been making this bread posted by ryeaskrye, I love it and the results. Latly i have been adding rye flour. Last batch @25%. Getting closer to the rlye I like. I have no dreams of getting the rye bread from 1970's Buffalo, NY but......... Ok the Q. now is if i push the rye % up to 33 what to change? Water,kneading? Again thanks to all the great posts and info. Patrick from Modesto
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