On Sun, 09 Nov 2003 23:01:04 -0700, Samartha Deva
> wrote:

>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

Hi Samartha,

I stand (happily) corrected...<g>

But have a few (indirectly) related questions:

I am baking pumpernickel #2 as I type and wondered:

Are authentic pumpernickels ever done with caraway?

And now, on to softwa

When I looked at the rye pictures at your site, I got the spam blocker
message. You had mentioned to me that I should be able to correct that
with a setting in my AV software, but I have no idea what you mean.
Can you assist?

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."