On Tue, 23 Feb 2021 15:48:21 -0700, Graham > wrote:

>On 2021-02-23 1:58 p.m., Boron Elgar wrote:
>
>The other reason is that my
>> local market has a fabulous Jewish-style rye bread and why bother- it
>> is as good as I ever accomplished, though in a bullet shaped loaf.
>>
>I was going to do a bullet shape but decided to use my round bannetons
>instead. The rye sour was strong and very active. With a bit more time,
>I could have dispensed with the yeast but it was in the recipe.
>There are 3 Finnish recipes in the book so I might try one now that we
>have established contact with Alan.

In years gone by, I was given a Finnish rye starter and recall making
a few loaves of ruisleipa, which is fabulous with gravlax.

Rye sours are terrific when they are in their prime.