Wanted to make some rye bread for reubens a week ago. Searched all over, ended up ordering King Arthur medium Rye flour from Amazon, 3 lbs and the best price I found anywhere. And it showed up at my door 3 hours later!! Wow, I was impressed.

I used about 50% rye flour and 50% bread flour. Made a runny sponge with the bread flour and all the water, and almost half cup of my sourdough starter. Also the liquid from on top the starter for flavour. Let that get foaming well for 5 hrs, then added the rye, molasses, 2t caraway seeds, salt, and some yeast to make the dough. Rose 45min, formed in ceramic loaf pan, rose 1 hr more. Baked 350 for 35min to 205f internal, buttered top.

Tastes great with butter and orange marmalade from my trees!

I love the baguette, but it isn’t as useful for my kid’s lunches, and I gain weight eating them heh.

I have a series of Sourdough starter growth pics I should post, saw some other posts here asking about making a starter.

In case anyone hasn’t had this marvelous treat:
Butter on 2 slices sourdough
Thin slices of sweet onion, I cover whole bread
Arrange plain sardines on top of onion, whole can
Add a lot of Worcester sauce to both halves, I like some saturation!
Combine closed and eat!
My wife wanted the 2nd half of my sandwich, I knew she was a keeper!;)