20181121 Rus Brot's German Rye using Monheim's sourdough
Tremendous oven spring!
Sliced after cooling for 5 hours.
I forgot this is a 90% rye, and the crumb was not set yet.
The hardest part of this bake was finding a light-colored medium rye flour.
I used KA's white rye (90%) and Giusto's Ultimate Performer (10%)
With Rus's instructions, the rest of the procedures was a piece of
Dear food slicer, my hands thank you!
Springy and tangy slices, love them!
Thank you, Rus!