Hi Jerry, thanks so much for your kind words! I'm sure Heathcliff won't let you down! I can't wait to hear how your Jewish rye turns out this weekend. I'll be working Saturday and Sunday, so if you have any questions just give me a call on the Baker's Hotline (855-371-2253). And the classes at Zingerman's are great; if you ever have a chance to take that rye class, I think you'll really enjoy it. We have some great classes here at King Arthur too, if you can ever make it out this way. Have you ever thought about feeding Gertrude unbleached all-purpose flour? There's a little more starch in AP flour than bread flour, as the protein content is inversely related to the starch content (the more protein, the less starch). Enzyme activity converts the starch to sugar that can be consumed by the wild yeast. So, by feeding Gertrude AP flour you'll be giving her a better meal! Happy rye baking this weekend! Barb

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