Hello from North Augusta, SC
I am back to baking our own bread after a 30 year hiatus. My husband and I are originally from Germany and upon moving here 46 years ago we found a bakery that made beautiful rye bread. The baker became our friend, but he retired 30 years ago and I had to learn to bake our own bread which I did until I found a source in Canada (Dimpflmeier) that would ship bread without shipping charge. I ordered huge amounts and froze the bread. Then came 9/11. Importing bread became very expensive. At first I found Vollkornbrot at Big Lots and then when we got an Aldi I bought it there. I baked Flaxseed bread on the side to alleviate the monotony.
I recently found two tins of Backferment in my freezer that dated back 30 years and I decided to give it a try. Everything took a bit longer than the instructions said, but it worked. I remember loving to bake with it and since it doesn't make a sour bread I started with that starter again. (With Backferment you do not need to feed the starter once you have it made and it lasts 4 months in the refrigerator.)
Alas my eyes aren't what they used to be and I misread 1/4 cup of water for 1/2 half cup. I have been adding flour like crazy to get the proper consistency. This was going to be a rye bread. Well, now I have 4 small loaves. They are still hot, but I can't wait to try them.