Now that's a sour Rye!

 Well my starter has come of age.  They grow up so fast.

The first loaf I baked came out pretty blasée, so I thought I would get a bit crazy with this one.  I made it with basically the same process, but I used almost all dark rye flour, I poured in about 2 tbsps of molasses in the first ferment, and aged the hell out of it.

My house smelled like a brewery, but I think this might be the most delicious sourdough I have ever had.  Yippee!

I will post a more accurate recipe later...  I am just so excited!