// Apple Yeast Rye//

Day One - Liquid Levain

Apple yeast water 210g

Dark Rye Flour 100g

Mix and allow to ferment at room temperature for 24hr

Day Two - Dough

Bread Flour 400g

Vital Wheat Gluten 15g

Sea Salt 12g

Water 130g

Levain (above)

Make dough, ferment, form and proof. Refrigerate overnight.

Day Three- Bake

Came out really sour. I let it ferment too long on day two, I think.

Submitting this to YeastSpotting.