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Granny White
Sourdough Rye Bread with Caraway
1
1
package dry yeast
/4 cup tepid water
pinch sugar
1
1
2
3
1
1
2
Tbsp salt
cup tepid water
cups active sourdough starter, stirred down before measuring
Tbsp caraway seeds
cup medium rye flour, or as needed
cup bread flour
−3 cups unbleached white flour, or as needed
Cornmeal for sprinkling baking sheet
Combine yeast, 1/4 c water and sugar and let stand until very foamy
Dissolve the salt in 1 C water and stir mixture into starter.
Beast in the yeast mixture, then the caraway seeds. Beat in the
rye flour, about 1/2 C at a time, then beat in gluten flour.
Spread 2 C of the white flour in a ring on a kneading surface and
pour the dough into center of ring. Mix roughly with dough scraper
or spatula, then knead just until thoroughly mixed, adding as much
of the remaining white flour as needed to make a medium−stiff dough.
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