German Sourdough Rye Bread

This is a combination bread, using the rising-power of two forms of fermentation: lactic, from the spontaneous fermentation of flour and water with help from wild yeasts - this gives the sour flavour; and alcoholic, from the compressed yeast that we use every day to raise conventional yeasted doughs.

The sourness complements the flavour of rye: one reason for using a sour culture when making rye breads. Rye does not have as much gluten as wheat, hence it benefits from being combined