This was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:

• Instead of AP flour, I milled 45% hard red wheat, 45% hard white wheat, and 10% rye, then sifted the results to a final extraction of 85%.
• That said, I ended up adding an extra 1/2 cup of KA BF during kneading to get the stickiness under control 
• After the final stretch-and-fold, I let the final dough proof for another two hours, then refrigerated overnight 
• This morning I took it out of the fridge, let it warm for two hours, shaped, and then let proof for 3.5 hours in a banneton

It's cooling now, I'll taste this evening!

Merry Christmas and Happy Channukah,

In my first post to this addictively delicious site, may I ask folks out there for recipes for sufganiyot, or yeasted doughnuts, typically served on Channukah?  I would especially appreciate recipes that do not contain dairy products.  If anybody has a sourdough version that you like, I would love to try it.  Come on guys, we have 8 days so let the games begin...

First time at posting here - couldn't tell if there was an existing topic to add on to...

I've been baking sourdoughs for a couple of years now and wanted to try working on a rye bread.  I began a starter on Sunday using Daniel Leader's recipie from Local Breads.  I'm using Bob's Red Mill organic rye flour and bottle spring water.  The starter appears to be behaving properly - bubles forming within a poridge like mixture with some rising begining by day three.  My question is about smell.  Leader says that the mixture should have a sour smell and taste, almost like the aroma of apples left out in the fall.  I think mine smells more like smoked oysters.  Should I take this as a sign that some non-desirable bacteria worked their way in (container not fully sterile?) and start over?  Or do I just need to adjust to this smell and keep working on it for a couple of days?  I've never smelled a rye sourdough starter, so I don't really have a reference point.

Thanks,

Phil