Great to see so many loaves!
Had a go at a few yeast based, less rye loaves recently but here another 50/50 rye, very seed heavy sourdough.
60/30 strong white/ wholemeal rye. Fresh yeast. Circa 70% hydration (didn't measure the milk I used for the yeast).
Great tip! Thanks
Great to see so many different loaves!
Here's my usual 50% rye sourdough one .. running out of supplies soon :(
I bought some gram flour in a local cornershop and will experiment with using it 50/50 to wheat flour.
I've frozen my starter before for 4 weeks when on holiday and it came back nicely. If there's still no flour to be had we're fucked anyway.
Well you won't be baking much without anyway.
BreadAhead bakery does insta classes too:
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