Pumpernickel bread hails from the Northwest of Germany, where it at first came from rye berries and flour soaked and simmered then baked for twenty-four hours. This recipe brings about that darkish, toasty shade and marginally sweet, umami taste Though it has almost no extra sugar. One of my favorite https://damien46s88.bloggadores.com/27864657/helping-the-others-realize-the-advantages-of-sourdough-bread-san-francisco