My take

By ianpiper

Sourdough rye bread

I've been experimenting and it's almost right. It has been a real revelation to me that you can make bread without "normal" yeast, building a starter culture slowly out of wild yeast in the air. I bought a Kindle book called, without irony, Sourdough, by Casper Lugg and Martin Fjeld, and this has been the key to getting a good result. The other thing I'm (slowly) learning is that patience is your best friend; this loaf was two days in the making, after the starter culture was ready. The process couldn't be more different from the two-hour bake that you get in a bread-maker (though that works well too).

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