Wednesday, July 6, 2011

Sinful Loaf

Submitting toYeastspotting

Sourdough Starter:
251 g water
251 g stone ground rye flour
1 tablespoon whole rye starter from the fridge
Let ferment for 8 hours in warm place.

480 g  rye sourdough starter
359 g  hard cider
104 g water
299 g whole wheat flour
461 g  stone ground rye flour
19 g salt salt
227 g blend of dried cherries, blueberries and strawberries

coarse oatmeal (enough for dusting the loaf)

 Combine the ingredients and knead the dough. Let ferment in the mixing bowl for23 hours.Shape into a  coat with coarse oatmeal. Let rise for 3 hours.Preheat your oven to 500F.

No comments:

Post a Comment