"Jason" > wrote in message ...

>I have a good general understanding of what to do to make a rye
> sourdough ...

That should make you the leader of the pack ... well, at least put
you up there with Samartha and his sourdough deity, namely
http://www.hofpfisterei.de/

> Here are my basic questions:

> 1) how long to proof or multiple stage proof, and
> 2) baking - time and temp?

The most basic question in all-rye baking is how to keep
the amylases from breaking down the starchy stuff, which
must do for rye loaves what gluten does for wheat loaves.

It is done by keeping the dough acidic as it ferments (rises).
Samartha's web pages give an inking of the complexity of
the task. http://samartha.net/SD/

Another thing to look at is this:
http://www.ssc.upenn.edu/~croehler/sourdough.htm
(notwithstanding that the links are in need of updating).

Most people who are making "rye" bread are using some,
if not mostly, white wheat flour.


"Kenneth" > wrote in message ...

> You already have some opinions about how to proceed. ...
> So, my suggestion would be that you simply give one of
> 'em a try.

My suggestion is to forget about it and buy some rye bread
at a bakery where they know how to make it, assuming such
a bakery exists somewhere outside of the "old world".

> Then, if you want to modify some aspect of the result, there
> are folks here who would be happy to help.

The blind are ready to lead the blind. Happily!

Some other kinds of rye bread are easier to make. For instance:
http://groups.google.com/group/rec.f...2fb595e77c900e

--
Dicky