Pure Dark Rye Sourdough - forward orders
SKU:
A$17.00
A$13.00 - A$17.00
This heavy moist bread is unlike any other of my loaves. It has a distinct sour rye flavour with subtle sweetness from the malt.
Like all breads it toasts and freezes beautifully, but it also lasts for weeks well wrapped in the fridge. I like it best about 10 days old, but many tell me they like it fresh and sticky.
Making it involves a two stage soaker of kibbled rye then rye flour, salt and wheat malt. The speed of the ferment once the pure rye starter is added the next day makes it difficult for an overnight proof so I often bake it the day I mix it.
Like all breads it toasts and freezes beautifully, but it also lasts for weeks well wrapped in the fridge. I like it best about 10 days old, but many tell me they like it fresh and sticky.
Making it involves a two stage soaker of kibbled rye then rye flour, salt and wheat malt. The speed of the ferment once the pure rye starter is added the next day makes it difficult for an overnight proof so I often bake it the day I mix it.