A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.
For reference in terms of density, this is a pic from the book of the crumb of another sourdough bread (Schwarzbrot) that’s almost entirely made of rye wholegrain:
So yeah, not at all like the fluffy goodness others have posted here 😁