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White and rye sourdough

Delicious white flour and dark rye sourdough

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625gr traditional organic white

125gr dark rye

600gr water

15gr salt

150gr dark rye starter


Mix the two flours with water less 50gr and the starter and let it rest 45 min.

Follow 2 hrs stretch and fold every 30 min.

At the end of the 2 hrs preshape and let it rest 30 mi.

Shape it put it in the basket and in the fridge for at least 12hrs.


Added by: Alessandro Saba

Tags: Bread Rye Sourdough

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Not the best sour dough recipe

I found the amount of water far too much. I ended up putting the mixture into a baking tin because it was incapable of holding any shape. I was actually surprised a reasonable loaf was produced this way. As a previous comment - would use less water, but I doubt I will try this recipe again.

Mrs Chris Gentle 25 August 2020


This was my first attempt at making a mostly white flour sourdough loaf, and I am thrilled with the outcome. I will use a little less water next time around. I baked it at 230 for 30, and will try it at 240 next time to get a bit more colour (and more thoroughly dust the baking sheet to allow for spread, so that I don't leave half the base behind!).

Nic 04 May 2020


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