It’s super hot here. This rye sourdough discard spice bread usually takes about six hours to ferment, but is ready for baking today in less than three! . I’ll take 35 minutes of the oven churning out more heat in order to smell and then taste this beauty! . The recipe is in the “what to do with your sourdough discard” section of my forthcoming @thefermentationschool course Rye Sourdough: Mastering The Basics which will be out in September.