You are funny. I'll give you that.

>> I *know* Detmold is for rye. I'm curious about how it would work
>> with whole wheat. Dick, if this isn't an appropriate place to talk
>> about sourdough experimentation, then let me know what is
>> appropriate to discuss.
>
>Here we discuss the perpetual reinventions of the wheel. It is good
>to see the oft-ignored square one again getting some much-deserved
>attention.
>
>Possibly there is someone still alive who knows which rye realities the
>Detmold process addresses, and why it is inappropriate to breads made
>from wheat flour.

Ok, I'll bite. Why is it inappropriate to wheat flour breads? Obviously, this is addressed to the
group as a whole as I'm clearly boring Dick to tears.

--
Jeff