Sourdough bread – Food & Home Magazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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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