2 tablespoons rye sourdough culture
350 g water
300 g stone ground rye flour
Let ferment for 15-18 hours.
645 g rye sourdough starter
472 g water
80 g blueberry juice
115 g chia seeds
1000 g whole wheat flour
340 g frozen wild blueberries, defrosted overnight
In a large bowl combine the ingredients and set aside for 1 hour.
19 g salt dissolved in 100 g hot water
Knead the dough, cover the bowl and let ferment for 4 hours.
Shape a round loaf, put into a proofing basket and let proof in a refrigerator for 4 hours.
at 490 F for 20 minutes
at 460 F for 35 minutes.