Jason wrote:
> Hi everyone.
>
> I have started milling my own flour with my home flour mill. I have
> also started a pretty promising rye starter. I have been digging
> through the internet for information on how to go about making a 100%
> or nearly 100% rye sourdough.
While I'm sure you'll get a lot of replies, I have a question: Why do you
want to make 100% rye? Most "rye bread" that I know of is made with half
or more regular bread flour. Are you looking for a particular taste,
texture or other outcome? Or just to see if you can do it?

Knowing what you want to accomplish would be a help in trying to determine
just what someone might recommend to you to do.


L8r all,
Dusty