"Ulrike Westphal" > wrote in message news:
..
..
..
> ============================= SOURDOUGH =============================
> 300 grams (9.6 oz) rye meal
> 300 grams (9.6 oz) water
> 150 grams (0.5 oz) mature sourdough culture
>

Typo here. Should be (only)

15 grams (0.5 oz) mature sourdough culture


The recipes looks good. The book is a nice read, since it is very
clear. One thing I noticed about Hamelman's other rye brads is that
they are very mild though. Try doubling the building phase of the
sourdough to get more acidity (not needed for this recipe).

Konny