More bread from my sourdough starter. I made two sandwich loaves of rye bread, sans caraway seeds. Personally, I don’t feel like it’s real rye bread without the caraway, but I wanted to make it accessible to everyone in the house and not everyone shares my fondness for seeded rye bread. This is my first batch of yeast bread in loaf pans since my very sad white sandwich bread (which I overproofed), and I have to admit that it was very nice to not have to think about shaping the dough for once. And thankfully, this rye turned out perfectly and had that lovely sourdough tartness you would expect.