Pumpernickel bread hails with the Northwest of Germany, the place it originally arrived from rye berries and flour soaked and simmered then baked for 24 hrs. This recipe results in that dim, toasty coloration and a little sweet, umami flavor While it's almost no extra sugar. Just note that if https://collinx12t9.bloginwi.com/62010051/not-known-details-about-sourdough-bread-for-beginners