So, I've got a batch of half-sour pickles happily fermenting in a corner. I would love to eat them with some good rye bread. I'm talking proper, Jewish-style/Eastern European style heavily seeded rye bread, the type you'd get at a bakery like Orwasher's in New York.
One cannot obtain such bread in Seattle (or such pickles, for that matter), and I like making things myself. Does anyone have an excellent recipe for this kind of bread? I'd greatly appreciate it.
I'm pretty sure the bread uses a sourdough starter, and may be able to obtain one from a friend if it would need more days to ferment than I have; I'm hoping to make bread for a dinner on Wednesday if possible. If not, I'd love the recipe for a later date.
By the way, if the half-sours turn out well, I'll post how I did it in another thread.