Homage à Hansjoakim
I baked two breads this week (so far). It wasn't until I was well into the process that I realized both were originally posted by Hansjoakim a few years ago. Both are leavened with rye sour.
"Hansjoakim's Favorite 70% Rye"
"Hansjoakim's Favorite 70% Rye" Crumb
Pain au Levain with Rye Sour
The Pain au Levain is still cooling and hasn't been sliced.
Both of these breads are uncomplicated to make yet fabulously delicious. The formulas for both can be found on TFL. They are highly recommended.