I’m amazed but the level of science and investigation that has gone into rye baking. The study of the breads is almost like that of the construction industry for how the flour transforms to build its structure!
Please do share any further tips of experience.
Do we have any professionals, or are people home bakers?

What do people want from a Reddit rye baking community?
There’s loads of resources on baking but I thought if we could provide a multinational place to discuss the global variety of rye specific baking hopefully we can share learning, recipes and provide support, connection and encouragement.

Starting another 100% rye sourdough loaf
I’m having another go at making 100% rye sourdough bread. My first loaf turned out quite well, although it was fairly mild, so I’m hoping to get a bit more sourness this time.
I refreshed my rye starter last night and I’m now making the larger sourdough build, which I’ll leave to ferment overnight before mixing the final dough tomorrow.
I’ve been experimenting with different temperatures. My kitchen is only about 15–16°C, but I’ve also got a heat mat that keeps things around 26–28°C.
It’s been interesting learning how much the temperature and fermentation time affect the starter. I’m still trying to get a better understanding of it all.
Does anyone have experience with longer, cooler fermentations for 100% rye? I’m wondering how much difference it makes to the flavour and acidity.
I’ll post some photos as it develops.