Dark Rye: In a large mixing bowl, stir starter, coffee, flours, caraway seeds, wheat gluten, cocoa, and molasses together until combined. You will have a rough, sticky dough. Allow the dough to rest 20 minutes. Add Salt. Mix well. Rye flour makes a very sticky dough. Cover and allow it to rise for 1 hour. Light Rye: In a large mixing bowl, stir starter, water, flours, and, wheat gluten together until combined. You will have a rough, sticky dough. Allow the dough to rest 20 minutes. Add Salt. Mix well. Rye flour makes a very sticky dough. Cover and allow it to rise for 1 hour. Stretch and Folds: Remove lid. Dip your hands in water and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Allow to ferment for 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Refrigerating ferment: Allow the dough to ferment for a total of 4 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping the dough: Sprinkle counter heavily with sprouted rye flour or brown rice flour. Dump light rye dough on counter. Pat dough out until it is 1/2 inch thick. Lay dark rye dough on top and pat out. Roll bread dough up into a log, tucking edges under. Lay on parchment paper. Baking in a hot baker: shape the loaf and allow it to be at room temperature while oven preheats. Place baker/lid in oven on the bottom rack and turn oven to 450 degree F. When oven is at correct temperature. Slash the loaf. Place loaf into the baker carefully by holding the sides of the parchment paper. Place lid on the Baker. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Baking in a cold baker: Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 15 minutes. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.