On the very first page of the rye section there is a recipe for a rye sour that you can make and use for certain rye breads and also as a substitute for others. I made it about a week ago and finally made a bread that uses it, and holy moly this bread is amazing. It's got everything you want in a rye bread and everything in a sourdough bread. The sour is made with a bunch of rye flour, caraway seeds and onions, giving it a really acidic flavor, perfect for sourdoughs.This bread has a really pronounced sour flavor, lots of caraway flavors, and a good crunchy crust. It goes great with soup so far, and I don't know if it'll last long enough for me to make something else with it. I just might keep the sour alive and make another sourdough bread with it when I get to that section.
So this recipe gets a thumbs way up. Easily the second best rye bread so far. I absolutely love sourdoughs and rye breads have really grown on me (when they're not being a pain in the ass). Making this bread was pretty easy too, except for the three risings and having the sour handy. Tomorrow's bread is going to be a giant pain, but after that is the last bread, which also uses this sour. I'm really looking forward to how that one turns out!
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