Hi PJ - I'm thinking of adding half a cup of sourdough starter for the same amount of regular flour and water. Probably to the rye flour in the beginning. We will see how it does. It sounds like you're on your way to a great rye bread! You'd want to swap out 1/2 cup water and 3/4 cup of flour for the addition of starter to the recipe. Keep everything else the same and keep an eye on the dough: it should be plenty sticky and tacky while coming together! Kim@KAF

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