Hi Barbara, Growing up in Chicagoland I'm very familiar with Rosen's rye bread - an absolutely acceptable product! But how much better and more satisfying if you can make your own? Over the years I've tried making rye bread using various recipes - and have a hybrid I've come up with that I'm fairly satisfied with. I came across a recipe about a year ago that said you could make your own sourdough starter using an organic cabbage leaf in four days. I had to try it. Lo and behold it worked! I now have two starters. One with all KA bread flour and one with half KA white wheat and half KA pumpernickel flour. I call the white starter Gertrude and the rye Heathcliff. I find Heathcliff much easier to manage - don't know if there's any gender significance there or not... Anyway, I've always wanted to take the rye bread class at Zingerman's but haven't made it yet. They only offer it so often and its never fit my schedule. So when I came across your blog I was totally excited to try it. I really enjoyed the technical details and explanations you give. I'm going to give Heathcliff a really good feeding and try your recipe this weekend. I can't wait to see how it turns out!

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