I worked in a first generation Yiddish hand craft bakery. One of my jobs was to make the rye sours in a large wooden barrel. It made all the difference in rise, and flavor. We used high gluten flour and rye flour. The dough did not have a sticky consistency. Never had the problem of the loaves settling . They kept their shape. We brushed the loaves with water before they went in the oven, and when they were taking out. giving the loaves a shiny ,crackled look. Sour cream in Jewish Rye?

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