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--- recipes:other:sourdough_bread [2017/03/12 20:02] – christian
+++ recipes:other:sourdough_bread [2017/09/15 06:19] – [Starter Dough] christian
@@ Line 66: / Line 66: @@
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 ==== Starter Dough ====
-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 12 to 24 hours, until you have a bubbly starter.
 ==== 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.