A forgiving rye sourdough
Ingredients
- 100 g active rye starter
- 300 g whole rye flour, 200 g bread flour
- 380 g water, 10 g salt
- 1 tsp caraway (optional)
Method
- Mix everything to a sticky paste. No kneading.
- Rest covered at room temperature 3–4 hours, then into a greased tin.
- Proof until it rises a third, then bake 230 °C 15 min and 200 °C 45 min.
- Wait a full day before slicing.