I love the classic Jewish deli rye. But the gradual disappearance of traditonal Jewish bakers has forced me to attempt my own. For years, I had depended on a formula that was scrawled on a piece of paper that somehow got lost. Then I began searching for leads on Stir the Pots and found one here. Using it, I made a few batches, the best one based on retarding the dough after the bulk ferment.