Once more time for 100% entire rye
hydration 90%, entire rye 100%, impressed by https://brotokoll.com/recipe-archiv/roggy-balboa-100-freshly-milled-rye-sourdough-bread/?lang=en
modifications: no outdated bread, used my LM as preliminary starter (I feed just one LM and use it for all my bakes), fermentation temps are most likely colder than within the unique recipe
