I am learning to bake traditional Belarusian rye breads. I’ve already have a baking stone that is placed in oven to obtain a good crust on bread. I need to purchase other equipment for a better temperature control in making leaven agent. No yeast is used . I never realised how complex is to make some of the rye breads that have balanced sour and sweet flavour, nice aroma and soft crumb. There are techniques to make crumb softer, as crumb in rye breads are tougher than in wheat breads.


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