I made changes to the original Recipe to make 2 loaves.
I also used Serafino Rye (Serafino brings that classic nutty and malty flavor, richer and deeper than the Bono varietal)
My starter was left over from previous rye bread and replenished with all Rye Flour.
I used 500grams of Serfino Rye and 500 grams of King Arthur bread flour.
I used 800 grams of water for a hydration of 80%
used 140 grams of Rye sourdough starter
I used 92 grams of Molasses,zest of 2 oranges,2Tbs of Fennel seeds,2 tsp Anise seeds,2tsp caraway seeds 24 grams of salt