This is a delicious recipe. I was nervous that it doesn't call for any yeast. I almost went ahead and put a teaspoon in, since my sourdough starter is not very mature, but I decided to stick to the rule, for once: make the recipe as-is the first time around. And it turned out great! I did change one thing: I fed the starter with rye flour 24 hours before I started the bread, not just the night before. I make all bread in my food processor, so I just put the starter and the additional flour in my processor, pulsed it a few times until it was mixed, then left it 24 hours. This morning I mixed up the bread, and left it 3 or 4 hours for the initial rise, then 4 or 5 hours for the second rise. I think this was necessary because my sourdough starter is immature. Thanks! Great recipe!
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This is a delicious recipe. I was nervous that it doesn't call for any yeast. I almost went...