Name & possible addresse(s) please, of Bakers which actually bake the real German (not just 'Style') Ryebread, made with a minimum of at least 70% rye flour, and sour dough starter, not yeast !!
Molasses colored wheat/rye mix will not do. Anyone ever have "Krustenbrot" or "Bauernbrot" ?
Even Grossingers from way back was not the real thing.
So, anyone, please help.
And I do not care where in the States that Bakery might