There are already quite a lot of recipes for sourdough rye bread on my channel. J. Hamelman's approach seemed interesting to me, so I suggest you bake rye bread with sourdough according to his method. We will take the rye starter through three phases of development in order to achieve both good loosening and balance in taste.
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Sourdough phase 1 "Renewal":
4 g of rye sourdough
8 g whole grain rye flour
12 g of water
5-6 hours at +25+26
🍞Sourdough phase 2 "Acidification":
All the sourdough of phase 1
76 g of water
100 g whole grain rye flour
15-24 hours at +23+25
🍞Starter culture phase 3 "Maturation":
The whole starter 2 phases
242 g of water
242 g whole-grain rye flour
3-4 hours at +30+32
🍞Dough:
The whole leaven of the third phase
350 g of peeled rye flour
300 g of wheat flour of the first grade
420 g of water
18 g of salt
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