cooking in the labpic.twitter.com/WFX32r4O2b
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i haven’t even thought about scoring it prior to baking actually. maybe that’s where i’m messing it up... i think my starter is kinda weak too, gonna try a rye starter next time
how hot is it in NY right now? here it's >30°C and I don't even try baking bread, it's too hot for rising well... BTW, don't be surprised if rye rises less, it's normal... I generally mix rye with other flours too
hot but i have AC in my apt 
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