This is a brilliant way to use left over starter and the bread stays fresh for several days. In fact it improves the next day. I also love to keep some of these back and make them in tins to bake the next day, and often sweeten the overnight dough with chopped figs.
If I have an expresso coffee and I forgot to drink it then that goes in too .. and often a spoon or two co cocoa powder as well.
Rye is different from wheat and in some ways the protein in rye flour is less important than the protein in wheat flour. The rye protein, when hydrated, does not form gluten because the proportion of...
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