Made a 100% rye sourdough for the first time in ages following the instructions here
. The proving times were way off though. Instead of 2-3 hours knock back and another 2-3 hours. I had to do about 6 hours knock back and then overnight. Don't know whether my starter was sluggish or ambient temperature was different. As always, very tasty and pleasantly sour, although still pretty moist and dense. I'd like to get a more open crumb.
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