Easy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
It is easy to make one for yourself though using Lucy's variation of Peter Reinhart's whole grain rye method that takes 4 days and makes bread on day 5 with left over starter for storage - without any discard!
Day 1- 30 g of whole grain rye and 25 g of water. mix cover with plastic wrap and leave for 24 hour
Day 2 add 30 g of WG rye and 25 g of water Mix and let sit for 24 hours covered in plastic
Day 3 - divide in half. Add 30 g of WG rye and 25 g of water to each half, stir and cover each with plastic
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