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?