by Tibor on Sat Jan 24, 2015 11:26 am
I have never tried a 100% fermented WW recipe and not sure how the consistency would compare to a rye sponge. I would also hope you would use organic, so you wouldn't need to try to ferment Roundup residue on the wheat. Just experiment. That is the wonderful part of learning stuff.
If you try Sandor's recipe for 100% sourdough rye, I want to let you know that I bake the loaves at 350* for around 2 1/2 hours and after it cools completely, I put them in a plastic bag and let them "rest" for 2 days before I dig in. That softens the rind ,among other things. The rye bread will not even think about molding for at least 2 weeks. Wheat intolerant friends have no problem with this rye bread.