My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking schedules. Or could it be climate change? Then again, my rye source changed. And I also used an old pickle mason jar to refresh it. Maybe that led to a pickle-meets-rye marriage funk. Well, for a more uplifting share, here was a recent multigrain rye from Ian Lowe's trove of shared files. Divine taste, even in the frigid slow rising. Slow food rocks!