I want to start baking a dark Polish rye bread based on a recipe given me by a friend in Poland.

He was not able to give me the sour dough starter, which is essential for the fermentation process.

I was wondering if there are any bread makers out there who might give (or sell) me some sour dough

starter.  If there is anyone already making the dense, fermented rye bread favored in Poland, I would also welcome some

tips on doing it myself.  I know my friend experimented until he got just what he wanted.  I would

enjoy talking to anyone in the area who is already making this type of bread.

                        Thanks, Barbara