Time is precious and sometimes hard to get a grasp of. So I recently attempted the infamous 3 step detmolder method of building a rye levain in three steps, it was definitely a challenge. I studied the process from  German bread blogs, while using Apiece of Breads formula, and asked for guidance from Pip Anderson (the practical one at Apiece.)

Here is my first loaf, which is really pretty tasty and nuanced by the various builds along side the  the old bread paste imbedded in the whole grain crumb.