For whatever it's worth, I use one part rye flour, one part graham flour,
and three parts bread flour. I've been using it for years, and it produces a
very fine bread in both taste and texture. Carraway seeds optional.

-- Ray

"Madcat" > wrote in message
oups.com...
>a few months ago I bought a starter from king arthur. Since then I
> have been baking quite a bit with both commercial and sourdough yeast.
> I baked my first rye loaf the other day and while it was very
> flavorfull it was extremely dense with a very tight crumb. the recipe
> is from here http://allrecipes.com/Recipe/Sourdough-Rye/Detail.aspx .
> When I was mixing the dough was extremely loose so I added flour
> (Bread only) I got the dough to where it was tacky to the touch but
> dough did not come away when I moved my hand. This is normally how I
> make my bread doughs and I am thinking this is much to dry for rye.
>
> Does anyone have a good starting rye recipe preferably using weight.
>
> What texture and feel makes a good rye dough and a good sourdough in
> general?
>
> The starter eats bread flour FYI
>
> Ray
>