recipes:other:sourdough_bread
Differences
This shows you the differences between two versions of the page.
Both sides previous revisionPrevious revision | Next revisionBoth sides next revision | ||
recipes:other:sourdough_bread [2017/09/15 06:19] – [Main Dough] christian | recipes:other:sourdough_bread [2017/09/15 06:19] – [Starter Dough] christian | ||
---|---|---|---|
Line 66: | Line 66: | ||
{{:: | {{:: | ||
==== Starter Dough ==== | ==== 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 ==== | ==== Main Dough ==== | ||
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. | 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