- 80g rye starter
- 460g strong white flour (end of Doves organic, start of Tesco organic)
- 7g salt
- 15g EVOO (Terra Delyssa)
- 335g water
- 1900 – on menu 29 (rustic sourdough), but only for about 15 minutes
- 1930 – menu 30 (sourdough starter) for a while. overnight. How long?
- ~0700 – menu 18 bake only
Ok. Flat top, dense texture, good taste. Had risen a lot overnight, looking encouraging, then lost interest in the bake.