Decided early this morning to use a sourdough pate fermentee that had been in the fridge since last week to make a rye bread.
I added 2g of yeast as well.
The recipe usually makes two loaves, but I decided to make one big loaf. 16" long and weights 2 1/2lbs.
Destined for Schwartz's Montreal Smoked Meat sandwiches tomorrow.
Edited to add: Sliced this morning for sandwiches.
