Ended up making the rye bread today. Added 1 cup of unfed sourdough starter. Actually took out 4 oz of water and 4 oz of bread flour. I made a batch that was 1 1/2 times the recipe, as I was trying for two slightly larger loaves. Used KA Bread flour instead of the all purpose or first clear. Used 1 1/2 cups of rye flour etc. all done by weight. Ended up with total dough weight of 43 oz, which made 2 each 21.5 oz pre-baked loaves. Came out very tasty, but flattened a little more than I would have liked. I think part of the problem was the 2nd rise when formed into loaves. Let them go for the 90 minutes, and they spread a little too much. Excellent taste and texture, very light and chewy. Next time I will not let them rise as long as loaves, maybe 60 minutes, and may try them in a bread pan to keep them more upright. Other than shape, very happy with the results. Will keep at this as a simpler version of the Marylin's sourdough rye you have elsewhere. Thanks so much for sharing your experiences, it is great to see different versions. ~ MaryJane

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