At 08:33 PM 11/8/2004, Gary wrote:

>A friend swears the only "real thing" is pumpernickel that has a heavy,
>almost gummy texture. I've got the recipe from the FAQ, but before I go
>through all that, I thought I'd consult the experts here.
>
>Thoughts?

I don't know what your FAQ says. If it does anything below 16 hours of
baking with anything else than rye, water, salt and culture, it's baloney.

Go on my web site: http://samartha.net/SD/procedures/PPN01/

that should fill you in.

I just made 6000 g last Thu. What really helped it this time were stainless
steel pans. The coated pans I used before were getting corroded and two
replacements sent from customer service did not change this.

Welcome to the dark world of sourdough!

Samartha



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