100 g dried apples, chopped
300 g hard cider
200 g stone ground rye flour
Combine the ingredients, cover tightly and set aside for 5-8 hours at room temperature.
3 tablespoons whole wheat " Mum" starter
200 g water
200 g whole wheat flour
Mix the ingredients and let ferment for 5-6 hours.
sourdough starter (minus 1 tablespoon)
424 g water
602 g whole wheat flour
150 g whole rye flour
Autolyse for 50 minutes. Then add:
all of the soaker
22 g salt
Knead the dough and set aside for 1 hour. Pre-shape the dough into a ball. Let rest for 20 minutes. Shape a boule, put into a proofing basket, cover tightly and refrigerate for overnight retarding. Bake in preheated oven with stem for 20 minutes at 490 F and for 20 minutes at 450F. Turn the oven off and leave the bread inside for another 10 minutes.