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Halme Bakery’s Ring Rye/Ruisreikäleipä (Finland)

The Rye Baker - November 7, 2019 - 4:51pm

Rye %: 91% Stages: Sponge, Final dough Leaven: Rye sour culture, Instant yeast Start to Finish: 17-21 hours Hands-on Time: 30-40 minutes Yield: Two 1¼ lb/575 gram loaves + two 2¾ oz/50g rolls During this year’s Rye Tour to Finland and Latvia, our guide in Helsinki, sourdough baker and baking book author Eliisa Kuusela, arranged […]

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