Isn't it wonderful when a journalist who interviews you about bread is also a bread baker?! It's so sweet to be talking the same language and understood.This article, by Amy Scattergood about the pleasures of rye bread, just appeared in the LA Times. Here's the link. Note: pumpernickel flour is actually rye flour, aka rye meal, milled from the entire rye grain, so is the darkest of rye flours.
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