Saturday, October 29, 2011

Rye Sourdough with Sprouted Kamut

Sourdough Starter:
1 tablespoon whole rye sourdough
250 g water
200 g whole rye flour
Let ferment for 10 hours.

1000 g hot water
1000 g stone ground rye flour
Cover and let sit at room temperature for 8-10 hours.

Final dough:
sourdough starter
all of the mash
sprouted kamut, ground (how to sprout Kamut)
30 g salt
15 g black caraway seeds
Let ferment for 6 hours in the mixing bowl. Line two pans with parchment paper and scoop the dough into them. Let proof for 3 hours.
Bake at 490 F for 20 minutes, at 460 F for 20 minutes . Remove the loaves from the pans and bake for 20 minutes at 400F (without parchment paper).
Let sit for 24 hours before slicing.

Submitting to Yeastspotting.

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