Interesting bread, and I’ve enjoyed reading about initiating fermentation with very small amounts of starter. I thought to try out these ideas with my long-time used milk-based starter. It came straight from the fridge, refreshed about a week ago, and went into a mixture of 10 g starter, 10 g rye flour, 10 g water that sat for about an hour before being mixed into the dough at about 3:00 PM yesterday. After “proofing” at ~72F until 9:00 AM today, there was essentially no activity, no change in appearance, no dome, etc. So, I kneaded in 1 t of instant yeast and we’ll see what happens next. That was an hour ago and I’m seeing a bit of raise, which is hopeful.
I’ll let it go another hour or two and then shape and bake whatever comes up.
Photos and remarks to come. Thanks for all your excellent advice and recipes.