By Jennie Shapter
Based on a rye starter, this is typical of the breads eaten in the Pyrenees. Serve it thickly buttered — it makes the perfect accompaniment for shellfish.
Pour the water for the chef into the machine pan. If the instructions for your machine specify that the yeast is to be added first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the rye flour, en