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Sourdough Rye Recipe: 120g active starter 375g warm water (non chlorinated) 50g dark rye flour 485-500g bread flour 2 tbsp caraway seeds (omit or adjust amount as desired) 15g salt Whisk starter and water together in a bowl. Add in the flour, seeds and salt. Knead by hand until a shaggy dough is formed. Cover and let rest at room temperature for an hour. Work 4 sets of stretch and folds spaced an hour apart. Let dough ferment until nearly doubled in size. Shape and transfer to banneton. Let rise
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