Kenneth wrote:
>
> On 09 Nov 2003 16:46:50 GMT, ojunk (Ed Bechtel)
> wrote:
>
> >Is it normal for rye bread to be dense
>
> Hi Ed,
>
> In a word... Yes. 100% rye breads are all extremely dense.

Not really - in particular:

1) - all, no way
2) - extremely - not true either.

If you would say "denser", you are right, "extremely" - only if one
intends to or messes up.

I whipped out a page with 3 pictures from a small (well, 1200g) 100 %
rye loaf I made a week ago and had just unfrozen this morning. It has a
very pleasant light crumb:

http://samartha.net/SD/images/BYDATE/03-11-01/

As for a mess-up, go the

http://samartha.net/images/SD/ffandfunnies.html

- the one on the top, - 100 % rye. That was a starter failure when I
tried to fudge something. I had some leftover starter sitting in the
fridge and just doubled and let it run for a couple of hours, thinking
it "looked good" and it sure was sour enough for rye, so I thought....

Samartha

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