So, yet another of things I’m experimenting with was inspired by The Mad Fermentationist, namely, Brettanomyces yeast in bread making. I’ve only found two cases online, one by TMF who used it to make some baguettes and the other by a guy who used Brett to make pizza dough. So a cxouple of days ago, I decided to make a sourdough starter using rye (the most easily fermented type of flour, apparently–all you really need to do is mix it with water and leave it warm, the lactobacillus and the wild yeasts do their thing quite happily, they say) but …