I've made the recipe two times now with good results. Below is my bread baking record page from yesterday's loaf.
The recipe calls for white rye flour and first clear flour. White rye is available on amazon, but the only place I've found first clear flour is from King Arthur and only as a 3 pound bag

To make your first rye sour, you add 106 grams white rye flour and 118 grams water to about a hundred grams of any sourdough starter that you have and let it work until about twice volume (took about 7 hours in my 78º kitchen. Then either use it, or refrigerate until you're read to use.
OK, if you make pastrami on rye sandwich, then its acceptable as BBQ, right?
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