SFBI finnish rye
With cracked rye soaker (ground in coffee grinder) instead of cracked wheat. This recipe is very similar to Glezer's, but with addition of some IDY and a shorter fermentation time. I think I prefer her's since the all-levain dough has a deeper flavor, which helps such a subtle loaf. A hint to anyone trying this recipe: do the folds with wet hands rather than dipping in flour. This is sticky dough and you don't want to make it dry.