Whole Wheat, Rye, and Nut Sourdough

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Sponge method

The sponge in this formula is an intermediate pre-ferment. It uses a sourdough starter rather than a commercial yeast.

Fermentation

Sponge: 8 hours or overnight at ro