Hi Barb, My pumpernickel came in so I baked another loaf this weekend. It's cool here in the Midwest and it smelled soooo good in the house! I love this recipe. I feed Heathcliff Friday night and Saturday morning then make the sour in the afternoon. Sunday morning mix it up and viola, bread before noon! I followed the recipe exactly again and the loaf cracked just like the first one. I used my Romertopf baker and I think it's too small for this loaf. Next time I'm going to try free form. I also want to thank you for suggesting feeding Gertrude with AP flour. She is so happy! I was starving the poor thing. I also tried baking my usual white sourdough recipe using AP flour instead of blue bag bread flour and was very pleased with the results. Until I started playing with sourdough we used our Zojirushi and the results with bread flour were amazing so I guess I just thought it was good for sourdough too. For anyone out there who's a rye bread fan - do yourself a favor and try this recipe. There is a natural sweetness and complexity to this bread that is so satisfying. Great by itself but try it with some liver sausage, onion and mayo - or good summer sausage - or - you get the idea. Thanks for the recipe Barb!

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