Multi-Grain Sourdough Bread
Wild Greens and Sardines
Wild Greens and Sardines
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Starter
  • 50 grams (3 tablespoons + 1 teaspoon) sourdough starter
  • 100 grams (1/4 cup + 3 tablespoons) water at about 60 F
  • 100 grams (1/2 cup + 3 1/2 tablespoons) medium whole wheat flour
  • Dough
  • 275 grams (1 3/4 cup +3 1/2 tablespoons) white flour, plus additional as needed for working the dough
  • 100 grams (1/2 cup + 3 1/2 tablespoons) medium whole wheat flour (used a Red Fife)
  • 50 grams (1/4 cup + 2 1/2 tablespoons) white (light) rye flour
  • 50 grams (1/4 cup + 2 1/2 tablespoons) dark rye flour
  • 25 grams (2 tablespoons + 2 1/4 teaspoons) buckwheat flour
  • 18 grams (1 tablespoon) fine sea salt
  • 375 grams ( 1 1/2 cups + 1 tablespoon) water at about 60 F

Instructions

Comments

Log in or Register to write a comment.