Steakhouse Rye with rye sourdough

Very nice bread, completed from converting the wheat sourdough starter to an active rye starter to out of the oven in less than 12 hours. The bread is soft and mildly sweet. The perfect vehicle for a nice spreadable butter, low lighting, and conversation! The flour makeup for this bake (for all intents and purposes) checks all the boxes for the C.B. clocking in at 48.3% whole stone-ground rye. 

 I started in the morning at 10:00 AM by feeding my already freshly, refreshed wheat liquid starter 1:1 with half AP flour and half rye. After four hours and a good rise, I fed the hybrid starter at 100% hydration with 100% rye flour. After three hours I could notice only very little activity. to my great relief, at the 3.5-hour mark the now (for all intents and purposes) 100% rye starter had doubled! 

 In truth, one could use a rye discard starter since there is plenty of commercial yeast to provide lift! (Which was achieved nicely!)  

 Please enjoy the pictorial record of my interpretation of what a before-dinner bread should look & taste like. Please feel free to share your true thoughts both good and critical. Additionally please feel free to use and share the formula freely! This formula here is the final draft and includes all the ingredients and steps used. The post in the C.B. discussion is the work in progress rough draft.