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?
How much difference does love make to our food? If water changes structure when we speak to it kindly (as #emoto showed with his experiments), how much does bread change when every part of making it is cherished, from the starter to the cutting? These are the two #sourdough breads I make, with love, each week. On the left, 100% wholegrain spelt, on the right 100% wholegrain rye. Somehow they nourish me and my family more than just flour, water and salt should.