THe bread question made me remember something i'd intended to do for a while. I googled a totally unclear recipe for good ol' rzhanoi kleb. A few problems I'm having:
1) It calls for 4 to 5 cups of rye flour for 1 c water and 1/3c dark corn syrup (2 packages of yeast and 2t salt--okay that's the whole recipe)--that seems like a big difference to just feel around for. anybody got something a bit more exact, or will I feel the right elasticity?
2)can I try it in the breadmaker?
3) dark corn syrup--I can't even get regular corn syrup, and don't know what dark looks like. could I do a combo of molasses and golden syrup? Straight golden syrup? treacle?
THanks. Hoping this helps the previous poster as well.