Hi, New to your blog here, interesting questions and comments. I am a 3 year sourdough baker and have very good results, my current mother is a King Arthur sourdough started. I've been experimenting now with sourdough rye bread and my end product gets eaten well enough by my wife and me, however, i'd like to get a better rise from my loaf baked in a Dutch oven. Couple of questions if I may, 1) Can bread flour be used as a sub to whole wheat? I live at altitude, 7,000ft elevation,(Flagstaff, Arizona), and that in itself is an obstacle but surpass able, my regular sourdough loafs are trying to push the lid off the Dutch oven, I'd rather not resort to using bakers yeast as my mother is very active and healthy. My last SD rye loaf I mixed 1C light rye flour, 1.5C whole wheat (Bob's, sorry, but also an excellent flour) and 1C Red Fife, 1.3C starter and 1C filtered water. Mix getting all flour wet, rest for 1 hour, fold dough while turning bowl quarter turn, rest 30 to 60 minutes repeat 3 times, final proof in round basket till about double in size, heat oven to 455F with Dutch oven heated as well. This is where my proof flattened out once poured into hot dutch oven. What went wrong? Any suggestions? Finished bread measured 2.5-3 inches tall, my SD loafs are double the height. Also at time of scoring I have always fairly heavyly sprayed my loaf with filtered water into oven with lid on for 15-18 minutes, remove lid cook for another 15-18 minutes. Rye is harder to come by here as well as I've seen in this blog.

Again any help/suggestions are very welcome. Bill

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