Michale, thanks so much for sharing your collected data here. Clearly you're one of that small (might we say elite?) subset of bread bakers specializing in rye, which can be quite tricky indeed (oh, those pentosans...) Best of luck as you continue your research and experiments; I hope you do indeed develop a formula that'll work on all types of differently hydrated rye breads (and that you share it with all of your fellow rye fans out here...) PJH@KAF

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