Ulrike of Küchenlatein set the task for BBD #3: bread leavened exclusively with sourdough, preferably rye. The sourdough part did not make me nervous, but the rye part did. Rye bread and I do not exactly have a long history together.
For one thing, I only recently acquired a taste for it. For another, to be honest, it scares me a little. Other than the wheat family, rye is the only grain that contains gluten, but its gluten is much more fragile than wheat’s. It can, therefore, tolerate less mixing and fermentation. The prospect of a twitchy dough made for a twitchy me. Time to be brave.