Jeff provided a very detailed rye recipe including the method for incorporating
the last bit of flour...

<< The dough will be very soft, it needs to be handled very gently, otherwise,
the coating of flour will be breached, and then you will have a big sticky
mess on your hands. >>

Ed responds:
Jeff, I've copied the recipe and started the first innoculation. One thing
that is confusing is how one incorporates the last 10 percent flour or last 1
Tbsp of flour as quoted above.
I visualize kneading and folding the dough to incorporate the last bit of flour
which would obviously burst this floured bubble you describe. What am I
missing?


Ed