Ed Bechtel > wrote:
> 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?

The dough mass is not a "floured bubble", it is an expanded, very
soft dough mass.

Usually, working with whole rye flour is a real shock to someone
that is used to working only with white flour.

Now I will try to answer your question. By the time one gets to
the remaining 1 Tbsp of flour, the dough mass will have developed
enough cohesiveness so that it can be easily manipulated (gently
folded and pressed) without sticking.

I suggest that you begin with the "beginner" method, and when you
become confortable with it, then you are ready for the "advanced"
method.

--
Jeff Sheinberg
for email addr: remove "l1." and change ".invalid" to ".net"