First rye bread ?
Thanks to New York Bakers I am now the proud owner of some rye flour. Bay State, white, medium and dark. Does anyone have a recommendation for a good first loaf? I have a stiff rye starter and have previously made Hamelman's light rye (it turned out nice, but I'm looking for something heartier, with more rye flavor). I am fairly comfortable with wet sloppy doughs and wondering whether I should start with a lower percentage or jump in and go 100%?