I have read quite a few recipes and info on sour dough, cold rise and overnight rise breads. I mill my flour the night before baking. I use no white flour so it is a bit harder for me to end up with well risen bread... and I have some great breads. However, even though I can bake a rye bread, I have some good Russian neighbors that are excellent critics of good rye bread. What they would like to eat sounds like the texture of sourdough. I am off the grid and have a small refrigerator. I am not going to keep a starter growing in the fridge. But, I have read about sour dough-like breads that use overnight or cold rise minimum-yeast recipes. So I have tried it a few times and it is amazing to bake a good tasting loaf of bread with no sugar or oil! And as prices are increasing on ingredients, (and I only use olive oil) oil-less and no sugar in some breads is the way to go for me. Letting the first rise go for 15-20 hours gives a chewy texture and good flavor. I had read in a bread book that the acidity of wild yeast starters keeps the enzymes under control. Then I wondered if my use of ascorbic acid all these years has had a similar effect on my WW bread. I have tried baking my 100% WW bread with out ascorbic acid and it does not rise as well. So ever since I was taught in the late 80's... I have always used Vitamin C in my dough. I had wondered if this would be good in the rye bread. I have a batch of bread in first rise and in the morning will add the rye flour and try it again. But then... I wonder if I should machine knead it at all? Will kneading overnight risen dough be good or bad? I originally got this idea from a past bread baker that had an out door oven heated by wood. He said he mixed everything the night before but did not knead the doughs. He finished everything the next day and he had great bread, people told me. He said the action of the yeast during the night developed the gluten. So, this is my first try with rye bread. I am just trying to understand the chemistry.