High Ryes?

That's a high proportion of Rye - and no shop yeast - just sourdough. 
I split my 100% rye starter 3 ways and made up the loaves to be

• 100% rye
• 50% rye 50% wholemeal
• 50% rye 50% white

Can you guess which is which?

OK the labels are a giveaway! 

Not surpringly the 100% rye was the most dense.

I was very happy with the 50% white.

The wholemeal was pretty much in the middle.

All three suffered from plummeting temperatures in our house over the course of proving, as this was over 24 hours in total. I gave into frustration and sat the rising baskets directly on top of the radiators for the last two hours before baking at 11 pm! I'm convinced I can build on this.