Traditional Miche Hearth Bread and Flatbread Discuss Traditional Miche in the Brick Oven Cooking forums; Originally Posted by Dutchoven Elizabeth It looks great! That looks like ours...with the exception that ours is not a sourdough ...

[egalecki]

Originally Posted by Dutchoven

Elizabeth
It looks great! That looks like ours...with the exception that ours is not a sourdough in the sense of a purely wild yeasted bread...we use preferments or soakers...a good idea for your rye starter is to feed it every now and again with just white flour...once it gets a high percentage of rye flour it is pretty lean on the starch side so it can get really tangy...
Best
Dutch

I was wondering about that. I do like the tang, but it can get a bit out of hand in some breads. This recipe used starter in a preferment, so it gets a double dose. I'll have to be careful not to let my starter get too sour or I won't eat the bread! I must say it was one of the more active doughs I've made. Must be the rye flour.