A German ligature that originally stood for 'sz', but can be transliterated as 'ss'. It is never found in Swiss German. It looks like a B, but sounds like an S. Compare to the boring language known as English, which only has the ligatures Ã and Å, which are rarely used.
The only other flour used in traditional pumpernickel is wheat flour, which is used as an ingredient in the sourdough starter, a pre-fermented flour, water and yeast mixture that combines with the rye flour to hold the bread together.
PUMPERNICKEL (Makes two 615g loaves) TIMINGS: Mixing and kneading: 8min First rising: 1hr Proofing: 16-20hrs Baking: 6hrs DTo INGREDIENTS: 300g (2 cups) dark rye flour 150g (1 1/4 cups) all-purpose (plain) flour 50g (generous 1/4 cup) precooked bulgur wheat 500g (generous 2 cups) water at 80F (25degC) 120g liquid sourdough starter (or 25g/2tbsp dry ...