I decided to make two loaves of rye bread; one using a yeast recipe, one with sourdough starter. Shockingly, both loaves came out well (could it be that I am getting the hang of this?!?).

The sourdough rye won the test, hands down. The aeration was better, the taste was better, and it stayed fresher longer. (Both loaves were placed cut side down on the cutting board for storage.)

The recipe for the sourdough rye came from the book Sourdough Cookbook for Beginners by Eric Rusch & Melissa Johnson. This is definitely a book I’ll keep!