The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Getting closer with my Rye/WW Sourdough

loydb's picture

Getting closer with my Rye/WW Sourdough

I've been working on this recipe for about 5 weeks now, I think this is loaf #11. It has finally started coming together like I want. 20% sprouted rye sourdough, 35% sprouted hard red wheat sourdough starter, 45% KABF, 75% hydration. I'm doing another couple of loaves on Sunday repeating this recipe, if I'm still happy with it then I'll do a detailed post.




Ru007's picture

I admire your determination, 11 loaves in 5 weeks ?? !! Looks like its paid off. 

Can't wait to see the details. 

dabrownman's picture

You have to be close!