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The Wood-Fired Blog

Sourdough Rye

May 23, 2013

This came out pretty good. My first attempt at sourdough rye with my new starter was made in two stages (three if you include building the starter). This is a 500 gram loaf with 70% hydration. Stage 1. I added 160 grams of whole wheat flour, 160 grams of dark rye flour, 250 grams of water and 10 grams of salt to 180 grams of my starter — which contained... Read More

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