Ian's post on Durum Rye SD got me going and I had a great time with my version. I used whey for all of the liquid. We make yogurt and had a batch not set up so I had a qt of whey frozen. My starter is a rye so went with that. I followed all the other particulars except timing. I always retard shaped loaves and let them rise for 1 -2 hrs before I place them in the fridge and then bake directly from the fridge in 500 degree pots. Worked like a charm. These loaves are SO fragrant and the crumb is delightfully tender. Definitely a loaf I will bake again and use just water as I likely won't have a whey to do it this whey again :) Thank you Ian. 
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Nice work, trail runner.
Paul
It was using a rye starter rather than a durum starter as Ian used. I then used the amount of durum he called for and went from there. It is a wondrous bread. Lots of flavor and tender crumb. Looking forward to ham and cheese sammies tomorrow :) hope you are doing well ! c
This looks awesome Caroline! So glad I could inspire you. Definitely need to try your version with Whey soon.
Regards,
Ian
The whey is definitely a wonderful addition. I don't make kefir cheese anymore since my starter succumbed to neglect. I need to get another starter but I am gone so much that it is hard to maintain. Would love to get into real cheese making ...maybe that will be next.
I have a lot of questions about the milling of the flour so will send you a message about that . c
in bread but the crumb photos don't show up on my computer just little 1/4" squares. Hooefully it will get sorted out, Happy baking Trail
I can see them so not sure what the difficulty is. Perhaps ask Floyd ? Thank you for looking. It is an amazing bread and even better today. c
A fine bread from the cover photo but can't see the others, just squares.
I can see them fine as can others. So must be something else other than the TFL site. You can try messaging Floyd and see if has an answer. Thank you for looking. The pizza was wonderful and you are right that old cookware with a history imparts something special in each dish you make. c