"Mike Avery" > wrote in message =
news:mailman.12.1125014277.94321.rec.food.sourdoug ...=


> I'd be interested in the source of the statistics. I suspect they =
were=20
> derived by the time honored method of anal extraction.

Don't knock it. You can go to war that way. =20

> Last year, I couldn't give rye breads away. This year, I am=20
> consistently selling all I make. I guess it depends on the crowd. =
How=20
> adventurous they are, what their ethnic background is, and so on. =20
> Northern European and Jewish ancestry probably indicates more of a=20
> preference for rye than Southern European roots.

Selling, you loose your amateur credential. Not only that, your dough
passes the window-pane test. The conclusion I presented relates to=20
amateurs. =20

Anyway, you did not specifically mention the Poles. How many Poles
does it take to buy a rye loaf at the store? How many to bake one?

--
Dicky