I have been working on baking sourdough rye bread for the past months and today I baked the best loaf so far. I worked the recipe up from Michael Ruhlman's Ratio book, and used Highwood Crossing's really nice dark rye flour. Enjoy! 275g Sourdough Starter 150g Water 250g Rye Flour 1 tsp Salt 1Tbsp Molasses 1.5 Teaspoon Brown Sugar 1 Tsp Caraway 5g Yeast Cornmeal 1 Egg, beaten Red River Cereal Mix starter, water, salt, molasses brown sugar, caraway and yeast and let sit for 2 hours. Add in…
271