Well, I told you before that I am not a good bread baker... I only make French style breads and use yeast and even a bread machine to make the dough. I have NEVER EVER made a bread with sourdough!!!
For a beginner, it seems to be very difficult to start your own sourdough. I looked at Zorra's grape sourdough starter, and those bubbles really scare me... My sourdough might be even more hyperactive and explode in the kitchen - you never know! ;-)
So I decided to buy some sourdough - you can get it as a powder that is made of rye, and the package provides you with a recipe for rye bread. As I was too lazy to look up another recipe for rye sourdough bread and as I like risks and adventures (but no explosions in my kitchen!) I tried that recipe.
Here's my result:
As the package didn't give any information about the time for the dough to rest before you bake it, I let it rest for about 2 hours. The volume didn't change much during that time though. Maybe I should have taken some more time to rest, or let it rest at a higher temperature, or use more liquid, or do some more kneading, or...
I just took it out of the oven, it is still warm. You see, it is a bit too compact, but it tastes like real rye bread. I like it. - It was my first try and I am content with the result!
As I don't like pure rye breads that much (I am from Southern Germany...) I think I will mix it with wheat or other cereals next time, or I might add some nuts or seeds.
Thanks to Ulrike for hosting this event, and helping me to make my first steps into sourdough bread baking, and thanks to mbg for the banner.
Update: As my bread contains yeast it does not really fit into this "only sourdough" blog event, so this is a noncompetitive contribution to BBD#3. Still, it was an intersting research and I hope that everyone enjoys reading about my experiment.