Pumpernickel bread hails from your Northwest of Germany, exactly where it at first came from rye berries and flour soaked and simmered then baked for 24 hours. This recipe results in that dark, toasty coloration and slightly sweet, umami flavor Although it's got Just about no extra sugar. I hope https://atto381581.blogrenanda.com/34116830/the-2-minute-rule-for-sourdough-discard-recipes