recipes:other:sourdough_bread
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| Both sides previous revisionPrevious revision | Next revisionBoth sides next revision | ||
| recipes:other:sourdough_bread [2017/03/12 20:02] – christian | recipes:other:sourdough_bread [2017/09/15 06:19] – [Main Dough] christian | ||
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| Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 18 to 24 hours, until you have a bubbly starter. | Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 18 to 24 hours, until you have a bubbly starter. | ||
| ==== Main Dough ==== | ==== Main Dough ==== | ||
| - | Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120 - 150ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes. | + | Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes. |
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian