"Samartha Deva" wrote in message =
...

http://home.att.net/~dick.adams/EZSDLoaves/index.html

The loafs look good, but is the crumb "chewy" with the fermentation of =
4
- 8 hours you indicate?

The picture description says crumb is "light".=20

Light crumb. Chewy crust. Chewy crumb takes more messing around
than I am doing these days. Chewy crumb is associated with=20
traditional SF SD, along with the big holes, which I am not getting
with these loafs*. Chewy crumb is denser than light crumb.

I really doubt that yours have Lederhosen.

I have got lederhosen hanging by the door. I use them whenever
I perform in the neighborhood on my Alpenhorn.

Looks you did not get my point and I will not repeat my argument.

Good. Avoid tedium, I say.

One thing is true, but you did not bring it up - the time to grow a
starter for rye is longer.=20

I presume that is because you are doing the right thing, thus taking the
trouble to manage the build at suitably low pH (high acidity) for the=20
purpose of inhibiting amylase activity. That is not a primary concern =
with
glutinous doughs. Rather, the pH, with very little effort, stays in the =

range where acid inhibition of yeast function is not a serious problem.

What you call ugly and deficient can be a blessing. The sticky stuff -
pentosans - absorb a lot more water than wheat gluten and make the =
crumb
moist and elastic. Something you cannot get with ww. So, relatively
seen, ww is deficient in at least that aspect.

I agree. When it comes to doughmucking, there is no substitute for rye
dough.

certain rites resembling voodoo sorcery (apply) to all sourdough=20
baking, as subjectively claimed by Roy Basan.

Roy is a master of creative subjectivity.

I have a gut feeling that the sugars, starches and fibers in rye =
breads
are far more complex than in ww breads and make the human gut=20
micro folks extremely happy contributing very much to well-being=20
of their host.

Possibly contributing to retention...

There is more to rye than your floccinaucinihilipilification tries to
instill.

Floccinaucinihilipilification??! Yes, quite right! I am the master of
that. Thank you for noticing.

---
DickA

____________
* P.S. to nitpickers: Samartha and me take "loafs" to be the plural of=20
"loaf". That is our preference. So try to have a little respect.