Question about Hamelman's volkornbrot
I just made my very first loaf of volkornbrot using Hamelman's formula. It was so much more successful than any other rye I've ever made, and I can't wait to try it again. Next time, I'd like to see what happens when I don't include commercial yeast and rely solely on my very healthy rye starter. So, my question is: does anyone have any experience excluding the yeast in this recipe? If so, would you mind sharing how the process and/or results differ from when yeast is used (i.e., how much longer is the proof time, is the crumb more compact with less oven spring, etc.)
Thanks in advance!