Every time we grind grains for sourdough, I am astounded by how deep and rich the bread tastes.
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We have a Marcato Marga manual grain grinder. It’s quiet, beautiful and therapeutic. I organise everything whilst my husband (and occasionally my son) grinds. All three of us listen to a podcast/book or I read aloud.
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Then I take the flour and facilitate the wild yeast fermentation. We don’t usually get to eat the bread until the next day, but when we do, it’s something magical.
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Here is this week’s result: Italian rye sourdough. In my stories you can see pictures of the process. I’ve a saved highlight called rye sourdough where you can see further rye adventures too!