Bread-Bakers v105.n012.1

Name: Bread-Bakers v105.n012.1
Ingredients: 1.0 cup Stone Ground Rye Flour; 0.75 cup Water F; 1.0 cup Stone Ground Rye Flour; 0.5 cup Water F; 1.0 cup Stone Ground Rye Flour; 0.5 cup Water F; 2.0 cup Active Thick Rye Sourdough Sponge Stirred Down; 0.75 cup F Water; 1.0 tablespoon Vegetable Oil; 4.0 cup Bread Flour; 1.0 tablespoon Sea Salt; 1.0 teaspoon Deli Rye Flavor Available From King Arthur Flour

Bread-Bakers v105.n012.1 — a community recipe on Potlikkr.

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Ingredients

1.0 cup Stone Ground Rye Flour
0.75 cup Water F
1.0 cup Stone Ground Rye Flour
0.5 cup Water F

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Method (preview)

1
This recipe is adapted from several sources; Rose Berenbaum's Levy's Jewish
2
Rye recipe posted here several time over the past few years, also, a sour

rye made with a yeasted starter posted here about a year ago by an author

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