White and Rye
Ingredients
Organically grown wheat flours
Organic rye flours
Water
Sea salt
The mix of white wheat and rye flours is a favourite for many sourdough bakers – the rye adds a greater depth and a rich tang that makes a white-ish dough so much tastier.
I use a mix of medium and dark rye flour in this dough which adds plenty of rye bran giving the dough its off-white/grey colour.
The addition of Rye flour can really speed up the fermentation and this dough needs a careful watch kept on it during its warm fermentation stage – too long or too warm and the whole thing collapses!
Ingredients
Organically grown wheat flours
Organic rye flours
Water
Sea salt
The mix of white wheat and rye flours is a favourite for many sourdough bakers – the rye adds a greater depth and a rich tang that makes a white-ish dough so much tastier.
I use a mix of medium and dark rye flour in this dough which adds plenty of rye bran giving the dough its off-white/grey colour.
The addition of Rye flour can really speed up the fermentation and this dough needs a careful watch kept on it during its warm fermentation stage – too long or too warm and the whole thing collapses!
Ingredients
Organically grown wheat flours
Organic rye flours
Water
Sea salt
The mix of white wheat and rye flours is a favourite for many sourdough bakers – the rye adds a greater depth and a rich tang that makes a white-ish dough so much tastier.
I use a mix of medium and dark rye flour in this dough which adds plenty of rye bran giving the dough its off-white/grey colour.
The addition of Rye flour can really speed up the fermentation and this dough needs a careful watch kept on it during its warm fermentation stage – too long or too warm and the whole thing collapses!