This is 30% wholegrain rye, the rest white strong bread flour, 75% hydration (rye is thirsty, the dough was quite easy to handle). Splash of olive oil, sea salt, caraway seeds.
this post was submitted on 23 Oct 2023
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Sourdough baking
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Sourdough baking
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Lemmy really does not like pictures today. The interior is evenly fermented, the taste is mild (too mild IMO) but perfect for sandwiches.