If you are looking for a quick and fool-proof method to create a starter that has a high concentration of lactic acid, check out Rus's CLAS procedures on YouTube and Blogger. Mind you though, the formula uses commercial yeast ("CY") to boost leavening power because CLAS is yeast-free. If you're a hard-core purist who does not use CY, this method is not for you.
Thanks to Rus for sharing this 
opening technology with us!
100% Rye
pH @ 1500 hr
@ 2400 hr
pH @ 2400 hr, it's ready for bread making
pH after refreshment; acidity continues to increase
- Yippee's Blog
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You do love your dark Rye's!
This is another stunner and I'm sure tastes awesome.
Happy Baking and Spring and Easter and Passover if you celebrate either or both :).
Regards,
Ian
Thank you, Ian! Going through an experiment like this excites me❗️❗️❗️
Happy baking and Passover to you, too!
Yippee
Yippee, please do your best to describe the flavor and texture. Your bread looks outstanding.
I wonder if “us purist” could make a CLAS and then use a levain in the final dough in place of CY? What do you think?
It looks like the baker in the video is using distilled vinegar. What do you think about using an unrefined vinegar with some of the mother? I am thinking that the fragments of the mother would bring more bacteria to the CLAS. I know nothing about the procedure, but I am curious to learn.
Danny
very similar to the German rye made with Monheim starter but heartier due to the use of darker rye flour.
The highlight of CLAS is maximizing flavors with minimal maintenance and time. Building a levain defeats such purpose.
I followed Rus' procedures/formula exactly, and I got good results. So I think it's unnecessary to change anything.
Yippee
You've definitely nailed it. Look at how moist and bendable it looks!
Oh and I can give my dad a slice of it and tell him there're no "mushrooms" in there. He freaked out after I told him commercial yeast belongs to the fungi kingdom (to him fungi=mushrooms since 菇=菌)...
How long can you keep this? Probably longer than usual thanks to the low pH?
There's yeast in the formula, you'll be misleading him. I freeze my bread as soon as it cools, so it lasts for a long time. ???
How about no "wild mushrooms"? :) He eats commercial bread every day anyway. It's only my bread with wild yeast that he's avoiding...
You are becoming a rye bread expert - only 20 more years to go:-) I've got tp get me one of those pH meters on Amazon. Love the pictures with the orchids and the whole loaf - beautiful! Pulled up all the lettuce today after it went to seed and collected for next winter's crop. The tomatoes are really starting to ripen now with the temps on the high 0's and 90's now. I don;t know why I collect the seeds since the lettuce and tomatoes come up volunteer every year:-) Making a ham for Easter for the first time in 30 years! Can't wait
The read looks great inside and out Yippee
That's Rus, not me! Thank you for your kind words. My garden has lots of flowers this year, but no veggies. You are lucky to have fresh free food! Well, Happy feasting, Happy Easter, and Happy Passover!
Yippee
Celebrate all 3 here. Wouldn't want to pass up feasting for Passover and Easter!
???
is a common mistake beginners make. Unfortunately, my warning did not prevent it.
Yippee