This is the basic process for a just-sprouted whole urad idli w/ coconut tamarind chutney. See the making-dosa-starter discussion for more detailed writeups.
I've been wanting to learn some rye baking, and the latest community bake seems like a good way to start. I plan to begin with one of the recommended deli style ryes, with less than 40% rye, where gluten development is still feasible, and then try one of the denser European rye loaves I've been looking at in Daniel Leaders Living Bread (Josef Hinkel's Roggenmischteig/Mehrkornbrot, or Schwarzbrot (both require a stale rye bread soaker)), that range from 60-100% rye.
