Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).

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Does 100% rye sourdough bread always has sticky crumb (an inside)? How to make it less sticky to knife?

Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is it normal? I tried to vary hydration ratio a bit, but it still ...