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.
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