Real Jewish Rye Tangzhung / Aoutoyse methods.
I am experimenting with Jewish rye. Here we are one hour into the rest period. I wrote the rough draft for this formula last year, when I baked the bead bible formula verbatim. I don't exactly remember why I settled on only 3% Tangzhung. Everything I see now says 5%-10% of the total flour is recommended. Oh well. Any comments or recommendations on the processes thus far are very welcome.