"HeatherInSwampscott" > wrote in message =
...

> I went to the root of that page, and found this link, was this what=20
> you were thinking of?

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

You are resourceful. I had not seen that page. She initially posted =
some
photos of her own bread. But that information seems very useful.

> My rye is somewhat between Backwert 4 and 5, with the slight=20
> separation at the top crust, except my separation happens about=20
> 1/4 inch, right at the top crust.

Seems you may be quite far along in you all-rye quest. When you
are ready, you might consider inspiring us with some digital photos.
(especially if you succeed to couple an exercise machine with a mill).

With regard to Ms. Roehler, she was approachably conversational=20
years back when she dropped briefly in at r.f.s. She would probably=20
respond with some enthusiasm if you were to direct some knotty=20
questions to her, as there seems to have developed very little interest=20
in all-rye among amateur bakers.

Message ID =3D
is as far as I got with all-rye, or rye + fortuitous schrot. It is =
pretty
easy to do, and I still do it every now and then. It is not, in any =
way,
pumpernickel, as Samartha has most vociferously pointed out, but=20
it reminds Mrs. Adams of some kind of "old-world" bread and goes
well with stinky little pickled fishes.

---
DickA