I just came across your interesting blog. I've been successfully baking 80% rye flour bread for a while using my sour dough starter but not adding old rye bread. I do put the whole caraway seeds in the batter. for my next loaf i will try your methods. one question is how do you keep a loaf baked on a stone from spreading? every time i try, the loaf ends up looking like a fat pita. thank you.

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