100% Sourdough Rye Bread - Peter Reinhart

Ah, a 100% Rye bread is always a challenge. Some slight differences here :
the formula uses barm which I found interesting. Previous formulas used Rye starter instead. Also a coarse whole rye soaker is used.
The bread is made with white rye flour which is again interesting I think. I liked it a lot and making the dough was easier than I thought. I like the taste of the bread a lot. I noticed a slight taste difference (more acidic) in the one boule I left overnight in the fridge.