Rye sour dough

Preparation info

    • Difficulty

      Easy

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Method

Use the sour dough starter when it smells sour, usually after 24 hours. Mix it with 225 g/8 oz/2 cups rye flour, 225 g/8 oz/2 cups strong white/all-purpose flour and 1 teaspoon each of caraway and fennel seeds. Then follow the basic loaf method.