I just found this recipe and can't wait to try it. We live in Maine and there is just NO place that I have found that makes a real NY Rye bread. I have made 3 rye breads from a recipe that uses sourdough discard which is very good. I use an oval Pyrex with cover on for 15 min and that works really well. I am advancing after reading this recipe and watching all the videos to being able to "roll" my loaf and be able to bake on my pizza stone with metal bowl "lid".

My question is that I noticed Rye bread improver and Rye flavor when I started searching KA for Rye bread. But in all the KA recipes I have not seen either of those products used. So I am guessing that with the Sour and Soaker I will not need either of the Rye products I mention? Unfortunately the is no leftover rye to make a soaker until I try this recipe.

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