1. Thanks for the elaboration, Mike.

  2. Are the temperatures and cooking times for a convection oven or a “classical” oven?
    Thank you!

    1. For classic oven so you will need to lower the temperature for conventional oven.

  3. Can I substitute the white flour with whole wheat? I prefer no white. Ty

    1. Yes you can.

  4. I used a regular 5 quart pot and parchment paper. It did not stick and came out great!

  5. The bread looks great when cooked, but is wet inside. What is wrong? Should I keep it there longer and maybe lower the temperature?

    1. Yes lower temperature and longer baking time will help.

  6. I would like to know how to make this rye bread using only a sourdough starter w no yeast. I have digestive issues so am trying to avoid store bought yeast.
    Thank you,
    Diane H

    1. I am doing this bread using rye level with just 1/8 tsp of dry yeast and it works great. It would probably be ok completely with starter only. 🙂

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