"Dick Adams" > wrote in message
...
....
By the way, statistics prove that less than 1% of USA American
bread-baking amateurs who attempt rye ( > 50% rye) bread
[Wow! That few? That's a surprise.]

....
Probably the figure is closer to 0.01% if Samartha is excluded.
[Heh, heh, heh. Probably true. But, I too am an "import". Trust me, I
grew up on that stuff. And while I've not had any of Sam's bread to compare
with, I know that mine came out pretty good.

Despite that, I rarely make it. It probably won't make it as "fare" in this
house because we don't really like it...(:-o)! Or, perhaps expressed more
accurately, we like the various high-hydration, lightly soured, white flour
French and Italian style breads better...

Dusty]


--
Dicky