July 17, 2021 at 5:03pm

I have been making this with rye sourdough discard. My starter is 100% rye at 100% hydration, so when I make this bread, the result is a 25% rye loaf. I bake it in and 8x4x3 inch loaf pan to make nicely shaped slices. It is now my favorite toasting bread, and it is good for sandwiches, too. I refresh my starter more often just so I can make this bread.

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