Dick Adams wrote:

> Unfortunately, the web site referred to seems to have been taken down.
> (Does anyone know where to find Christiane's fine pictures?)


Neat site, thank you.
I went to the root of that page, and found this link, was this what you
were thinking of? My rye is somewhat between Backwert 4 and 5, with the
slight separation at the top crust, except my separation happens about
1/4 inch, right at the top crust.

http://www.ssc.upenn.edu/~croehler/sourdough.htm

> Well, if all else fails, there is always http://samartha.net


Yes, of course, I am very familiar with Samartha's site. I am not ready
for the 24 hour pumperknickle yet. And I have tried his half whole wheat
half other whole grain with success. I am happy with my loaf of all-rye
bread it tastes just fabulous, much better than the half wheat half rye.

I was just wondering why some all rye recipes call for kneading, and
some don't. I think Kenneth's reply has the answer, I will go back and
compare my list of all-rye recipes.

Heather
_amaryllisATyahooDOTcom