This was Fantastic! I ended up using 1 cup of rye flour and 1/2 cup bread flour for the starter portion, mostly by happy accident. I also used only half the amount of caraway because I thought 2 tbsp sounded like a lot for one loaf, and it was still very pleasantly caraway flavored :)
The loaf saved remarkably well just wrapped in butcher paper with the cut side flat on the counter. I think it only started getting a bit dry three days in from being cut, and we were finishing it up then anyway.
