First time I got intimated by a recipe! Maybe this bread is in the cover of the BBA book! At the end it came out great, not the photo but the bread. This is a very dense, and healthy bread.

The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what makes them so flavorful.

This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute other types of flour (see the end of the recipe).

The full flavor of barm will not develop until it has been refreshed until it has been refreshed 2 or 3 times over a 2-week period, during which time the organisms native to your region will gradually take charge of it.