Im ready for some pumpernickel

Interesting adding oil. I personally don't want any oil in my sourdough bread for a few reasons. Bread can get tainted and not much on using oil in any cooking, but that is a personal choice.

I mist the dough with water really well before it hits the oven. My bread is soft and after it come out of oven after about 10 minutes you can push in the bread on the top. Stays soft and I do place in large freezer bag and store in fridge. Just my 2¢

Here is one I just took out of oven. Organic Rye Flour gives it a beautiful golden color and have come to enjoy Rye bread.

Okay, Nessy! We have not yet mastered the art of bread making and sure plan on it. I think Zim and I need to enroll in your most intensive bread course as soon as possible. I'll need to know where to send tuition payment, and some recommendations for nearby accommodations. I'll get flights booked and we'll get this thing going!

Patrice....I see this morning ..that the Boss has given me a new title undah my name !!

Patrice ...just send me a PM...for the on - line Sourdough course.

Nice title there, Nessy!

We booked a flight through BAJit, so we'll be at your front door in a few minutes.

(Someday, Maybe!)