Hi from Melbourne
First time baker from a pretty chilly house in suburban Melbourne (Australia). I'm intending to bake 100% rye for my partner and I (can't have much wheat in the diet, if any).
Like any good obsessed new baker, I've rushed out and bought lots of books, flour, a water filter, etc etc. I've made myself a starter thats coming along nicely.
The key receipe looks like it's going to be the 100% sourdough rye bread from Mr. Reinhart's Bread Baker's Apprentice book. No problems getting 100% rye flour around here - fortunately! - but it's going to be tricky sourcing coarse rye flour and rye meal as the recipe suggests (plus I want to try pumpernickel!). Challenges!