my first attempt Rye with rye sour (DMSnyder's adaption of Greenstein's Rye Sour)
This is my first attempt Rye with rye sour. Baked it in the pan since the dough was a little bit more than a bit sticky. I also did not know if my starter (3. stage) was really ready because it was not foamy but well risen after about 10 hours in a cool place. I also did not have First clear flour but discovered that my "Ruchmehl" (brought over from Switzerland by my daughter) seems to be very similar. It sais on the bag it contains 10% of the Randschicht(outer layer?) and 90% of the Mehlkoerper(inner partof the grain, could not find abetter translation) but no Germ. I have to say I am quite happy with the bread. It is very flavour full and I like the texture. Thanks DMSnyder for helping me take this hurdle.