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Sourdough Rye Recipe: 120g active starter 375g warm water (non chlorinated) 50g dark rye flour 485-500g bread flour 2 tbsp caraway seeds (omit or adjust amount as desired) 15g salt Whisk starter and water together in a bowl. Add in the flour, seeds and salt. Knead by hand until a shaggy dough is formed. Cover and let rest at room temperature for an hour. Work 4 sets of stretch and folds spaced an hour apart. Let dough ferment until nearly doubled in size. Shape and transfer to banneton. Let rise
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✨Mom’s 100% sourdough rye bread! My mamma has begged me to share the bread recipe she’s made every week for 20 years. I thought- would people actually make it? ✨A few weeks ago I shared a video of my three children devouring her bread in my stories— I got thousands of DM’s wanting the recipe— my mom was so touched 🥹, and also said, “told you so 😜”. 🌟🌟🤩search “CUCINABYELENA SOURDOUGH RYE BREAD RECIPE” and it will show up on any search page. ✅We’ve spent COUNTLESS hours refining this recipe s
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