Pumpernickel bread hails from the Northwest of Germany, where by it at first arrived from rye berries and flour soaked and simmered then baked for twenty-four hours. This recipe results in that darkish, toasty color and a little sweet, umami taste even though it's almost no added sugar. I made https://condo-near-me02468.ezblogz.com/59860393/a-secret-weapon-for-sourdough-starter-recipe