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<p>a leading German baker's guild judged: only a pure rye sourdough is allowed to be called sourdough. Wheat sourdough (used for many a thousand years) was non-existent, so the meaning of a senior chief. Politics or less gifted in thinking?</p> <p>Well, come to think of it, there is a different taste. And so I did two from the scratch. One spontanously soured of spelt, now fed with wheat, the other spontanously wild yeasted with rye.</p> <p>rye for labour days, wheat for Sundays. Old tradition, at least in my family ;)</p>