I've been baking this unsual recipe that I got from a chef I used to
work with (I made 20 Kilos of dough everyday) and I've been working on
converting it sourdough for the last week or so with some success:

starter:
2g yeast
200g rye flour
100g bread flour

ferment for 12 hours.

dough:
700g bread flour
35g Coarse salt!!
100ml red wine
300ml water
12g suger (I didn't use suger in my sourdough convertion)

ferment for 10-12 hours

Baking: start at a 550F oven, put bread on baking stone.
turn off oven for 21 min. then turn back on for 7-10 min on
high heat
then turn oven down to around 400F for 20 min
This baking encorge oven spring, from my experiance it is not
nesscery, regular baking works as well.

To convert this recipe to sourdough I have a few question:
3.5% salt of total flour is twice as much as one usually puts in a
sourdough recipe, how will it affect the little critters?
How will the red wine ?

Thanks
Amit

I baked today the sourdough version of this recipe as follows:

made the sponge yesderday in the afternoon:
100g active starter
200g light organic rye flour
50g bread flour
125ml water

then this morning I made the dough:
700g bread flour
320ml water
100ml red wine(I let it breath for a while to evaporate the bisulfates
they put in cheap wine)
25g coarse salt

it fermented for 6 hours then punch down and fermented for 4 more
hours.
then I baked it in a 500F oven with alot of steam in the first 6 min
of baking,
after 10 min lowered the temp to 425F. after about 45min the bread was
done.

its an amazing bread, with thin crunchy crust, soft crumb, small
irregular holes. distinct sour taste and a wonderfull aroma and
color(redish grey) from the red wine.

give it a try....