For those of you who are suffering from withdrawal symptoms…
I’m still baking every week, just haven’t baked anything new, sticking to the old favourites of toast bread and sourdough.
This is yesterday’s loaf of my regular sourdough with a little rye flour for flavour and colour.
250 g white starter (25 g active starter, 100 g strong white flour, 125 g water)
75 g rye flour
325 g strong white flour
200 – 220 g water
9 g salt
For full details of how to make this bread have a look at Weekly Sourdough Bread, a big tutorial style post.