Anyone else wonder about following a thread on sourdough rye bread, and coming to the end with AP, enriched white, or maybe whole wheat flour in a four or five to one ratio to rye flour. I bring this up because I am on the high end of the game with a 75-80% rye component, and my loaves can be bricks if I don't add some pure gluten and proofed yeast at specific times during the build. You might not even call them loaves unless you get a little square with some lox and cream cheese at a party. Then you feel the bite of sour 80%.
On the other hand, for a very long time my favorite nosh has been a Reuben sandwich....even a Florida Keys variety made with lobster or grouper. Here we need a loaf that at least looks like sandwich bread. Fifty percent rye, with some bite and flavor is work, but produces a Reuben that works.
So, no real point to this post, just a comment to you rye bakers out there to hang in there. From a two inch high loaf, with a very tight crumb, to a photogenic beauty, all rye efforts are worth it. Anybody have some good rye stories?....and yes, I am jealous of the pictures of those great, perfect sourdough loaves.