Bread on the Table by David Norman

Author:David Norman [Norman, David]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-10-21T16:00:00+00:00

STARTER

RYE SOURDOUGH STARTER (this page)

33 grams

2 tablespoons plus 2 teaspoons

WHOLE RYE FLOUR

330 grams

3 cups

WATER AT 80ºF OR SLIGHTLY WARMER THAN ROOM TEMPERATURE

330 grams

1⅓ cups plus 1½ tablespoons

If your rye sourdough starter is refrigerated, feed it the wake-up feed (this page). After the 12-hour wake-up feed or if you are using an unrefrigerated mature starter, measure out 33 grams (2 tablespoons plus 2 teaspoons) of the starter into a small bowl; return the rest to your storage container and put it back in the refrigerator.

Add the flour and warm water to the starter and mix by hand until you have a smooth paste. Cover with a tea towel or plastic wrap and let ferment in a warm, draft-free place for 12 to 14 hours.

Soaker

You can make this at the same time you do the final feeding for the starter (above).

WHOLE RYE BERRIES

220 grams

1⅓ cups

Download

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