Well, I've got a couple of nice ceramic oven-safe loaf pans, the rye-grown
starter is waking up, and tomorrow I'll make some rye meal. What kind of
amount of meal will I need? Couldn't find any measures amongst all the
information on Samartha's site, except for a German recipe that involved
tens of kilos. How much rye meal and water will fill a couple of largish
loaf pans, once mixed, soaked, fermented, etc?
This is important; a lady friend will bring herself and bock beer for the
testing...


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G