trying a new recipe - I may have finally found the right ratio of rye vs wheat flour. It’s quite simple - 1:1. Baked with 200g of each and one spoon of salt. Note the starter is rye only, so it counts into the rye amount.

Bread photo data/2019-01-08/pleroma%20-%202019-01-08.jpg Bread photo data/2019-01-08/pleroma%20-%202019-01-09%20cover.jpg

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