Nikki, I'm trying to think what might work in place of the sourdough starter, which not only gives you a tangy flavor, but also helps slow down the amylase enzyme activity during baking. You might try using pickle juice in place of half the water content, and reducing the salt to one teaspoon. In this case the rye sour may not be necessary, but I'd have to do another recipe test or two to be sure. Maybe you could borrow a little fed sourdough starter from a friend? I also have peanut butter on rye toast memories from my childhood, so it doesn't sound yucky to me at all! Thanks for your comments! Barb

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