harum's blog

This is 60% dark rye, 20% high extraction wheat (stone ground, with a lot bran), and 20% strong bread flour.

Have never used bread flour for breads before, that's a first!

This is 80% whole dark rye from CM, 10% type 110 wheat, and 10% bread made with new sourdough starter raised and maintained @ 82-85°F, not even two weeks old. 

Four stage process was used: freshening, basic sour,  fermented rye scald with 0.1g of fresh yeast per 100g of all flour in the bread, final dough. All fermentations were done at temperatures not lower than 82°F.