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.
Austrian flours are milled to different standards compared to German flours, meaning that they have different recipes - so you won’t find any truly Austrian breads in Lutz‘ book.
If you’re fine with that, you’ll find recipes for gorgeous rye breads in the book that probably taste close to what you had in Vienna.