Jill Emmert

October 11, 2022 at 10:23am

This is a question rather than a comment. My mom used to bake the most wonderful rye bread using Maca yeast. It was a long process but resulted in a bread that was crusty on the outside but moist, almost “spongy” on the inside. Though we use her very old recipe, none of us has ever been able to duplicate her results with “modern” yeast products. Can you suggest what we might try? Thanks!

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