Re: Sourdough Rye Bread - the crumb


"Sam" <sdnews-inbox-EEE-nospamE@xxxxxxxxxxxx> wrote in message news:mailman.49.1200519377.4119.rec.food.sourdough@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Suggest to use the German name convention for rye/wheat mix breads:

< 50% rye, it's a wheat/rye mix bread, > 50% rye, it's a rye/wheat mix
bread - that's how it is offered in bakeries.

I like: If it's got rye in it, it's part-rye, except if it's all-rye, of course.

By me: If you can't taste the caraway seeds, it's not rye.

That is the USAmerican convention.

If it is leavened with bakers' yeast, it is not sourdough.

That is the r.f.s. convention.

Suggest to rename thread to "Rye-flavored, sourdough-flavored, white bread."

And don't forget to add "OT".

--
Dicky
.

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