@ehBeth,
Similar, same town, same name, but a recipe by same author, Carol Field, from my 1985 version of her The Italian Baker. My starter (biga, this time a 14 hour one) isn't rye, just AP, and I use some whole wheat with AP for the follow up. This time I did try a non italian thing, adding some ground fennel seeds to see if I like that. None of her recipes that I've followed in that book had any seeds.
My book is a complete treasure. It opens by itself to some pages. I bet the newer one, or ones, are even better.