This is the third iteration of this bread:
200 grams of sourdough starter (1/2 flour 1/2 water)
375 grams of sifted stone ground whole wheat flour
25 grams of sifted stone ground rye flour
225 grams of water
9 grams of salt
2 grams of yeast (just in case)
Hydration is 63 percent.
Same procedure as before. This one had much more oven spring and tasted really good. The next step is to increase all of the ingredients by 50% to get a bigger loaf.
More coming soon!
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