(no subject)

I found someone else, yet again, claiming wild yeast is better than store bought, because store bought only has the active ingredient and not the whole wild yeast.

From less "natural is magically better" sites, i conclude i should go back to the original more-moist feeding regimen. I'd like to improve my batch of rye bricks, and cutting the dough in half again is probably the first step in rapid improvement: more frequent baking, more frequent opportunities to improve. I know i need to let the rye sprout longer and stay soaked before baking, because the occasional rock hard rye seed is a bit unpleasant to run across. Once i get a good recipe, then i could go back to a bigger baking batch.

( navel gazing )