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--- recipes:other:sourdough_mixed [2019/09/15 12:23] – [Ingredients Main] christian
+++ recipes:other:sourdough_mixed [2022/02/13 10:43] – [Ingredients Starter] christian
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 ====== Mixed Sourdough Bread ======
-This bread has a 70% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water)
+This bread has a 70% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water).
+It's the bread I bake at least twice a week, and my staple.
 ===== Ingredients Starter =====
-  * 200g strong wholegrain wheat flour
+  * 300g strong wholegrain wheat flour (you can use 200g wholegrain/100g rye as well)
-  * 100g wholegrain rye flour
   * 300ml water
   * 3 tbsp previous starter
@@ Line 24: / Line 25: @@
 Pre-heat your oven to 230 degrees with a dutch oven inside. When the oven is hot, take out the dutch oven, tip your dough from the proving basket into the dutch oven, score the top with a sharp wet knife, put the lid on, and bake for 20 minutes at 230. Then take the lid off, and bake for a further 40 minutes at 180 degrees.
+When baked, put it onto a cooling rack, and leave until it's room temperature. Best not cut into it before it's cold, as it will dry out faster if you do.
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