Sourdough needs a full day to rise no matter what grain you're using--although there are many breads with commercial yeasts that are also supposed to ferment for a day before baking to develop their flavor. In the recipe I cite, it's 22 hours to expand the starter from "that bit I keep around for maintenance" to "enough to get a whole loaf going". Once the starter has been fed, one reserves a bit for next time, then turns the rest into bread dough by adding, here, more flour, water, and a smidge of salt.

I found that the all rye dough was softer and stickier (because, yes, less gluten), and I expected the crumb to have very few holes in it, as I've gotten the imported bricks o' all-rye from the store before. This is like that, only you do it yourself. Each of the three loaves was...oh, call it eight inches by four, round, and massed 1200 grams!

(nearly three pounds, or twice as much as what one might expect from a loaf of that shape and size)

Heavy bread, which won't surprise you as you're used to all-rye. *grin*

-- Lorrie