This time I slightly altered the recipe - letting the rye + starter mixture mature overnight, then I added the wheat flour, salt and spices.

In total this bread had over 24 hours to rise. The result is unusually puffy and tastes nice too.

Bread photo data/2019-03-07/2019-03-07%2012.01.16%20cover.jpg Bread photo data/2019-03-07/b1b2269bff3d7d44bc10b86618368be61e79472da83ca7f2fbfb8214d4c22cf2.jpg

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