Pumpernickel bread hails with the Northwest of Germany, the place it at first came from rye berries and flour soaked and simmered then baked for 24 hrs. This recipe ends in that dark, toasty coloration and somewhat sweet, umami taste Despite the fact that it has Practically no added sugar. https://judahlonlj.blog5.net/69989846/the-definitive-guide-to-sourdough-pancakes