Sourdough bread – Food & Home Magazine

Sourdough bread – Food & Home Magazine

www.foodandhome.co.za

It's important to be patient when allowing the dough to rise in stages, because it is during this proving process that the bubbles are formed which make the bread light.

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Ingredients

  • 200g sourdough starter (see cook’s tip)
  • 200g rye flour
  • 700g bread flour
  • 20ml (4 tsp) salt
  • 500ml (2 cups) water

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