Rye sourdough bread

Rye sourdough does not get its stability from gluten, so for this bread dough you simply use a one spoon to bring it together. The reason you allow a bread with such a high percentage of rye to pre-ferment for a long time is that the acids ensure that the rye proteins remain sufficiently intact during baking, and thus do not produce a sticky end result. 

Makes 1860g of dough.