Hi there, Kathleen! It sounds like you might be referring to "starch attack" which has to to with overactivity of amylase enzymes in rye breads, particularly if they have a large percentage of rye flour. Sourdough is often times used in rye breads to slow down that amylase activity. Gumminess can also come from under-baking or over-proofing the dough as well. We hope this helps and happy baking! Morgan@KAF

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