I made a rye starter and I had my white starter so I used both of them. I am not familiar with this technique but I seem to have gotten an excellent rise. I will post some pictures after the loaves have cooled.
Sometimes a stiff wheat and rye sour and sometimes a stiff rye and a liquid white. He is one fine professional baker and you would enjoy reading his blog where he talks about why he did what he did.
Sometimes a stiff wheat and rye sour and sometimes a stiff rye and a liquid white. He is one fine professional baker and you would enjoy reading his blog where he talks about why he did what he did.
http://www.thefreshloaf.com/blog/golgi70
I knew that someone out there had surely done this. Again thanks for the link.