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White and rye sourdough


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.