Hi Barbara, I just made my Jewish Rye Bread with the rye sour and the Rye Chops added to the old rye bread soaker and let it soak in the fridge for two days. The Rye chops gave it good substance but not much of a crunch and great flavor to the bread. It came out with really good crumb and had a good rise. The only thing I would change is adding more rye chops since I only added 1 oz., to the bread soaker. I would add 2-3 oz. instead. The only question i have about this recipe is, why is only one 1/3 cup of the rye bread soaker/rye chops only used and not more? Would adding more give this bread too much moister and not bake right? What role does the bread soaker play to this recipe? is it just flavor? Where can i post a picture of my bread? Thanks for your help.

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