recipes/productionryesourdough.recipe.md

Production Rye Sourdough

Recipe yields 500 grams

Ingredients

• 50 grams Rye sourdough starter
• 150 grams wholemeal (dark) rye flour
• 300 grams water, at 40C

Directions

Mix everything together into a very sloppy dough at about 30C. Cover and leave in a warm place for 12-24 hours.

Meta

author: Andrew Whitley, "Bread Matters"

tags: Bread