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7月 22, 2019
German type rye flour vs rye flour from US
Just trying to make both in a simple traditional Roggenbrot mit sauerteig (Ryebread with sourdough)
Sour culture - In a glass jar/ bowl, combine flour and water , cover and ferment at room temperature (25-28°C) 16-24 hours. The sponge will have a strong sour aroma in following day 2
Using the 1:1 rye flour , water as sourdough, feeding 2 times a day continue feeding for 2-3 days
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