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This recipe is based on Hamelman's 80% Rye with a Rye Flour Soaker from Bread (3rd Ed.). I followed the recipe as written with two exceptions. I used a mash at 125% hydration instead of a soaker at 100% hydration, and I used a 50:50 barley:rye flour in the mash instead of all rye flour. The recipe calls for Medium Rye but states that Whole Rye can be substituted. I used fresh ....

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