Wing It - what a very wonderful name. And a very beautiful loaf of bread it is! And your fun with Sara is just what baking bread is about!!
MyKitchenInHalfCups | Homepage | 11.19.08 - 9:37 pm | #

Great name for an inspired sue of the toss off. Wish I had room in my fridge for another starter. Maybe if I clean the fridge tonight....
Elle | Homepage | 11.19.08 - 10:53 pm | #

Those are some of the best looking loaves of whole grain sandwich bread I've seen in a long time. It sounds like a wonderful baking day the two of you had. Thanks for sending this to YeastSpotting!
Susan/Wild Yeast | Homepage | 11.19.08 - 11:48 pm | #

What a wonderful loaf...thanks for the recipe, I have a bag of rye flour waiting to be used...I am yet to make bread using a starter. Btw, you and Sara seem to have had quite a lovely time
Sunita | Homepage | 11.20.08 - 4:20 am | #

well thank you for including me and my bread in your post! it was truly a wonderful bread and as always so much fun to bake with you. i am in awe that you can effortlessly whip up a bread recipe just like that!
Sara | Homepage | 11.21.08 - 11:09 pm | #

Question - would it make much difference if you started with an AP or wholemeal starter instead or converting it to rye?
Karen | 11.23.08 - 12:30 am | #

Karen,

There would be two differences.

First difference would be that you would not want to use the bread flour because the gluten content of your starter would be much higher than the rye starter. So I would substitute whole wheat flour for the extra bread flour. Still reserve back the portion though.

The other difference would be that the flavor would be a little milder than with the rye starter.

Otherwise, you should have success with the bread.
breadchick | Homepage | 11.23.08 - 10:17 am | #