In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

It begins with the rye sourdough starter, made at least a week before you want to bake. Scoop a generous spoonful into about a liter of lukewarm water (if the starter is good, it will float). Use your ...