I tried (dry and liquid) to bake bread already completed several purchased sourdoughs. The Seitenbacher is absolutely fine. At 100% rye flour that I always use, double the amount of leaven is recommended to all guests only to make it work well. Less is useless. One can argue about the price. But if you like I did not have enough time to pull a sour dough itself, it is a good alternative for a tasty bread.
