Okay, I have baked some things but I have no real understanding of how bread functions.
However I recently ate this amazing dark rye (no wheat) load from Baltic black rooster and it is so good and after making stock for the first time I wonder-- /could/, just perchance /could/, I make this? I mean imagine this coming fresh out of an oven. That would be an experience.
I found this recipe. Honestly, it takes 5 days long. What?!? But, okay, maybe.
What do you think?
Is the effort worth it?
Is it doable for a person who doesn't bake or like to follow directions? (Or could the attraction of fresh black bread to dip in beef stock soup can overcome all disorganized tendencies..)
Is there a faster way? (Do bakeries in ny share sourdough starter or do stores sell it?
If you are a baker what do you think would be the biggest pitfall in this recipe for a first timer?