I have been having problems with my rye sourdough. The final product has tended to be super dense, acid, or just dead on arrival. What was wrong? I queried Quentin Berthonneau, whose advice reminded me of previous input from Kamel Saci. Smart minds think alike, I guess. Anyway, their suggestions were about temperature; warm up the water, refresh and boom, no more problems. And now I got some sweet rye to smile about!