70% rye sourdough from scraps
So in the process of feeding my starters I was left with the best fermented starter. I had 100g of a bread flour starter and 100g of a pumpernickel/rye starter. It had the best smell reminiscent of a white wine. So I combined the two and fed it with 130g flour and 70g water. I then let it sit for 6hrs. At which time I added 300g white flour, 70g pumpernickel rye flour, 15g salt, 200g water and about 15g olive oil.
I'm hoping to let this ferment over 12 hrs time with some stretch and folds in between. After which I will shape the loaf and let proof for another 6hrs before baking. Perhaps at 425F for 30 min.
I'll be sure to post some pictures of my scraps creation!