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Thread: Sourdough starter and bread making tutorial

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  1. 26-04-2020, 12:59 PM #36
    hotbarrels
    hotbarrels is offline
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    Put four in the oven this morning after an over night ferment in the fridge at 4 degC. Two were with 25% Rye meal and two were with 25% whole meal flour. The rye meal definitely had less spring due to rye having no gluten. Kids got into them before I had a chance to get a photo - one is missing.

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« Food safety | Boar stew »

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