Of late, I've been baking more and more with rye since I've a german neighbour for 2 months. First, a small finger in, with a few tablespoons of rye, then I started baking from a rye starter, and the latest, almost half rye plus spelt. Interestingly, many rye bread recipes ask you to throw in that teaspoonful of instant yeast. Is it a valid crutch? I just ignored that bit and went full sourdough. Hey, whaddya know? It came out fine, with a pretty decent spring.
Please, please help me explore more on rye breads. I know there are braver ones amongst us who go full rye. And, why not? Rye breads pack so much (complex) flavour I'm thinking if I'll ever go rye-less again.
Let's celebrate this bake-off come-back with drool-inducing loaves!