This is a wholegrain rye sourdough. I make one every week, along with my wholegrain spelt. My hubby eats the rye, it’s lower in gluten and suits him better.
Because it’s lower in gluten, the technique is quite different to my spelt loaves. In its simplest form, with a good starter, it pretty much looks after itself.
And horrah! The rye is local. Italy being a bread basket suits me 😉
Anyone else love rye sourdough?
It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich.
I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.