This was my first sourdough rye, the crumb might look slightly better if I had let it get cold before cutting. :-)
I added rye flour to some of my white bread starter, left it to do it's thing, then made the dough the same as my white bread, but used another cup of rye flour, and the sugar was brown, apart from that it was my same white bread recipe, with just a tiny amount of fresh yeast,;-))))
I let it proof several hours, then shaped it into one loaf, covered well and put in fridge overnight, this morning I let it come to room temperature , then baked at 425, about 1 hour 20 mins.
qahtan
