I've got it narrowed down to all rye flour and rye malt, salt, yeast & water. That's it.
Has anyone cooked this?
I talked with a guy who did it, he's a pro, says it takes 36 hours--need rye starter.
BUT it's his business and I am a simple home cook--so, has anyone tried this?
I'm game to go out on my own, but thought I'd ask here, first.